Edibles

Great Edibles Recipes: Homemade Mashed Pot-tatoes, Source: http://istealstuff.wordpress.com/2012/09/29/creamy-crock-pot-mashed-potatoes/Mashed potatoes are one of my all time favorite dishes. Period. I mean, who in their right mind doesn’t like mashed potatoes? Mashed potatoes are delicious all by themselves, and perfectly accompany various poultry, meats, fish and veggies. Plus, with the holidays right around the corner, it is arguably one of the most fundamental side dishes that everyone should have a go-to recipe for. This medicated version of mashed potatoes is creamy, buttery, fluffy, and best of all, home-made!

Serves 10

Here’s What You Need:

  • 5 lbs of russet or yukon gold potatoes
  • 1½ – 2 sticks cannabis-infused butter
  • 8 oz cream-cheese (softened)
  • ½ – ¾ cup half-and-half
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 potato masher
  • Optional seasonings: 1 teaspoon garlic powder, ½ teaspoon onion powder, fresh chives, etc.

How to Make Medicated Mashed Potatoes

To begin, preheat the oven to 350 degrees Fahrenheit.

Next, thoroughly wash and peel the skin off of all the potatoes using a vegetable peeler.

Then, roughly chop the potatoes in half or quarters until all of the chunks are all roughly the same size. This will help with even cooking.

Bring a large pot of water to a boil and add in the potato chunks. Bring the pot back up to a boil and cook the potatoes for 30-35 minutes.

After this amount of time has passed, you want to test the “doneness” of the potatoes by doing a fork test. Your fork should be able to slide through the potato chunks with no resistance. Resistance signifies that certain parts of the potatoes are not cooked fully and this will unfortunately result in lumps in the finished product! We want to avoid this.

Once the potatoes are fully cooked, drain the potatoes in a large colander.

When the cooked potatoes are fully drained, dump them back into the large and empty pot.

Turn the heat on low, and mash the potatoes using a potato masher. It is recommended to use a potato masher, as opposed to an electric mixer or blade, as they will break down the starch too much, resulting in gummy mashed potatoes. To avoid this, just use a potato masher, or even a super large fork if a masher is unavailable to you. In addition, mashing the potatoes over low heat will allow steam to escape as you mash the potatoes. Less water in the finished product is a good thing, helping us avoid mashed potatoes that are “mealy” in texture.

Once the potatoes are mashed, creamy, and much of the steam has escaped, turn off the heat.

Add in the 1½ sticks of cannabis-infused butter (cut up into 1 tablespoon pats, to help with melting) to your potatoes.

Next, add the softened 8 ounces of cream-cheese (cut up into smaller chunks to help with melting) and ½ cup of half-and-half (only add ½ cup to start – you can always add another splash later if need be). Continue to mix and mash the potatoes using the masher to fully incorporate the butter, cream cheese and half-and-half.

Sprinkle in salt, black pepper, and any other seasonings you may want. Mix well and taste to adjust accordingly (do not undersalt!). If your mashed potatoes are a bit thick, feel free to add another splash (up to an additional ¼ cup) of half-and-half. Do not exceed ¾ cup of half-and-half in total.

Finally, grab a medium-sized casserole or baking dish and lightly grease it with some butter or nonstick cooking spray.

Dump the mashed potatoes into the baking dish and top it with an additional ½ stick of cannabis-infused butter (cut into 1 tablespoon pats).

Cover your baking dish with aluminum foil and stick the dish into your preheated oven for about 10-15 minutes until the butter has melted and the potatoes are heated all the way through.

Remove the mashed potatoes from the oven, throw away the foil, and serve immediately.

Enjoy!

Check out other posts from Weedist’s Great Edibles Recipes series!