What’s good Greenies and welcome to another tasty Tainted Tuesday from me, ThisBuds4You. This week we’re cooking up some savory-ass garlic get smashed potatoes. That’s right Greenies, we don’t have to only get stoned off of dessert. Bring on that savory shit, son.
What We’ll Need:
3-4 large Russet Potatoes or several Yukon Gold or Red Potatoes, Washed, Peeled, and Cubed
4 large Garlic Heads
3 tablespoons Extra Virgin Olive Oil
1 tablespoon fresh Thyme, chopped
1 tablespoon Cracked Black Pepper
1 tablespoon Kosher Salt
1/4 pint Heavy Cream (Use CannaCream or CannaMilk if you have it)
4-6 ounces Ricotta Cheese
8 tablespoons cannabudder
Cut the top 1/2 inch off the garlic heads. Drizzle olive oil over the cut heads, seal in a foil pouch and roast in a 420-degree oven for 45 minutes. The garlic is done when tender to a fork. Boil the cubed potatoes in salted water until fork tender, drain, and mash lightly. Add cannabudder to potatoes and continue to mash. Add thyme, pepper, salt, cream, and cheese and mash until smooth. Squeeze cooled garlic into the mix and whip until smooth.
You can crumble bacon into your mashed potatoes for an extra crunch; or for a home-style taste, leave the skin on the potatoes.
Keep it green Greenies and OVERGROW THE WORLD!!!
Got growing questions? Ask me for help and we will feature your questions in the new weekly “Wisdom Wednesdays: Q & A” segment. Hit me up at ThisBuds4You@HailMaryJane.com