Recipes

Cannabis Cheri recipe: Marijuana Mashed Potatoes with Roasted Garlic, Sour Cream and Chives

These are my ultimate mashed potatoes!  No matter how much I make, they ALWAYS disappear.  What’s not to like?  Roasted garlic, sour cream, and chives add lots of flavor, to the point where you will barely taste the cannabis, if at all.  I like to use half Yukon Gold and half Russet potatoes for the best texture, but you could use all of either variety and still get terrific results.

I use marijuana infused butter for this recipe.  For instructions on how to make it, see my blog post on the topic.

As with any medicated recipe, the dosing here is a strictly a suggestion.  For more on how to precisely dose homemade edibles for your individual needs, take my free online 10-minute Dosing Class.

Makes 6 servings

1 head garlic
1 teaspoons olive oil
3 pounds potatoes, peeled (see note above)
2 tablespoons cannabis infused butter
3 tablespoons butter
½ cup sour cream
¼ cup chopped fresh chives or green onions
Salt to taste
Pepper to taste

To Roast Garlic
Preheat oven to 400 degrees F. Peel as much of the loose papery white skin off the head of garlic with your fingers as you can. Don’t worry, the cloves of garlic will still have peels on them. Place the garlic head in the middle of a square of aluminum foil about 5 inches square. Drizzle some olive oil over the garlic. Cover the bulb with aluminum foil and bake for about 25 minutes or until the cloves feel soft when pressed. Remove from oven and set aside to cool.

Prepare Potatoes
Peel potatoes and cut into chunks. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 10 minutes. Drain potatoes in a colander. Add hot potatoes to a large bowl. Squeeze garlic cloves out of the cooled roasted garlic head and add to potatoes along with cannabutter, butter, sour cream, and chives or green onions. Use an electric mixer or use a potato masher to mash by hand until potatoes are mashed to your perfect consistency (personally, I always like a few lumps) and the ingredients are well mixed and evenly combined. Season to taste with salt and pepper and serve.


Cheri Sicard is the author of The Cannabis Gourmet Cookbook (2012 Z-Dog Media) and Mary Jane: The Complete Marijuana Handbook for Women (2015, Seal Press). Learn how to precisely dose your own homemade edibles by taking Cheri’s Free online dosing class.   http://bit.ly/2h5qoWJ