Infused Mashed Potatoes

Infused Recipe

Infused recipe of the week: Mashed Potatoes
November 6, 2019 The Evergreen Market

Infused Mashed Potatoes

Ready to wow your (21+) guests this Thanksgiving? Everybody’s favorite buttery side dish is built for some added THC. Infuse your unsalted butter with a few drops of Sativa Lifestyle Tincture from Fairwinds for an easy infusion. Want to infuse using proper dosage with the kief based butter our chef recommends? You can find the step-by-step of making cannabutter that you can track dosage for in Cannabis and the Art of Infusion available on Amazon or Barnes & Noble. Enjoy! 

Ingredients 

  • 2 pounds Yukon Gold potatoes, peeled and cut into large chunks  
  • 1 tablespoon kosher salt + 1 teaspoon, divided  
  • 4 tablespoons unsalted, infused butter 
  • 8 cloves garlic, minced or pressed 
  • 1 tablespoon finely chopped fresh rosemary  
  • ¼ cup chopped fresh basil leaves 
  • Small bunch fresh chives, finely chopped 
  • ½ cup heavy cream 
  • ½ teaspoon freshly ground black pepper 

Equipment 

  • Sharp knife 
  • Potato peeler 
  • Cutting board 
  • Measuring cups 
  • 8-quart pot 
  • Small saute pan 
  • Small pot or microwave-safe bowl 
  • Potato ricer 
  • Large mixing bowl  
  • Whisk 

Makes 4 servings  

  1. Add the potatoes to large pot filled with cold water. Turn up the heat to high. Once the water is boiling, add 1 tablespoon of the salt and boil for 8-12 minutes or until the potatoes are tender. The timing will vary depending on the size of the chunks.  
  1. Melt the butter in a small saute pan over medium heat. Add the garlic, rosemary, basil, and chives. Cook until the butter is fragrant (no browning needed), 30-45 seconds.  
  1. Heat the cream in a microwave just until it’s hot, 45-60 seconds. Alternatively, heat the cream in a small saucepan over high heat just until you see little bubbles form around the edges. No need to boil the cream. 
  1. Drain the potatoes, and push them through a potato ricer into a large mixing bowl. Add the garlic-herb butter, half of the cream, and the remaining salt and pepper. Combine well with a whisk, mixing until just combined and fluffy. If needed, add additional cream to make the potatoes less thick. Taste and adjust the salt to your liking. Serve immediately or hold for about 1 hour in an oven set to “warm” or its lowest setting. Cover the potatoes with foil, but leave small openings on either side. This allows some steam to escape but also prevents it from condensing on the sides of the bowl and dripping into the potatoes, which can make them dense.

Pick up the full book complete with dosing, kief based cannabutter recipe, and more tasty treats from Chef Ricky in Cannabis and the Art of Infusion available on Amazon or Barnes & Noble.

 


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