- 4 large potatoes
- ½ to 1 stick canna-butter
- Olive oil
- 1 bunch of garlic
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Pepper, salt to taste
- Take a few cloves, cut off the tops, drip some olive oil onto it and wrap it in silver foil. The aim is to allow the oil to seep into the garlic and make it tender. You need to bake the garlic in an oven for 40-50 minutes. At this point of time, it should be tender to touch and a slight pressure with a fork should make it come apart.
- So while the garlic is baking, let’s turn our attention to the potatoes. Take four large sized potatoes and boil them well. The better they’re done, the easier they are to mash. You could use a pressure pan for this (with the weight on). Keep them in for ten minutes with the skin on and then wait for the pressure to normalize before removing them from the pan. Of course, you can peel them first, cut them into cubes and then boil them, if you find that easier. Cooking them in a pressure pan makes the mashing process easier and smoother.
- Transfer them into a bowl after draining the water, peel the potatoes and mash them well. It helps if you mix the salt and pepper when the mash is warm—it sort of filters into every nook and corner. Or you could add the salt while the potatoes are cooking- it does the same thing. Keep the mashed potatoes aside.
- Now you’re into the final stage. Transfer the mashed potatoes into a huge mixing bowl, add half or one stick of cannabis butter– the warmth from the potatoes will melt it. Mix the butter and mashed potatoes till you get a creamy texture. Add the sour cream, the salt and pepper (if you haven’t done so already) and get a homogeneous mix. Now is the time to add the baked garlic. Mix well and you’re done.
****It’s important to note that for this recipe the canna butter is already made using sticks of butter and weed. ****