Servings: 10-12
Approximate Dosage: 15mg per serving of potatoes
Ingredients:
- 5 pounds Yukon Gold potatoes, (cooked, mashed)
- 2 (3 ounce) packages cream cheese
- ¼ cup cannabutter*
- ¼ cup regular butter
- 1/2 cup sour cream
- 1/4 cup milk
- 1 1/2 teaspoons garlic powder
- 1 tsp fresh rosemary, chopped (optional)
- Ground white pepper to taste
Directions:
Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15-20 minutes. Drain, and mash.
While potatoes are still warm, in a large bowl, combine mashed potatoes, cannabutter, milk, butter, cream cheese, sour cream, garlic powder, and pepper. Sprinkle fresh rosemary on top. Serve and enjoy!
Note: The amount of cannabis butter specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your cannabutter and the potency you desire. Dosing homemade edibles can be tricky (click here to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.
