Mashed Potatoes

120mg

INGREDIENTS

• 1.5lb Yukon Gold poatoes

• 1/2 tsp salt

• 4 tbsp heavy cream

• 2 tbsp of J & Jay's cannabutter

• 1 tbsp milk

• Ground black pepper

INSTRUCTIONS

1. Peel and cut the potatoes into quarters or smaller. Place potatoes in medium saucepan and add water until potatoes are covered by at least 1 inch.

2. Add 1/2 tsp of salt to the water and bring the water to a boil.

3. Once boiling, reduce the heat to low to simmer and cover the saucepan. Cook for an additional 15-20 minutes or until potatoes can be poked through with a toothpick or fork.

4. In a separate sauce pan warm the heavy cream and melt the J & Jay's cannabutter together (or in the microwave).

5. When the potatoes are ready, drain the water and place the potatoes into a large bowl. Pour the heated cream and butter over the potatoes and mash the potatoes with a potato masher.

6. Add the milk and beat the potatoes with a wooden smooth until smooth or desired texture.

7. Season with salt and pepper and other garnishing if desired.

8. Serve while hot up to 4 people.

TIPS

• Substitute regular butter depending on desired dosages

• Add garnishing to further add freshness to the plate, such as freshly chopped parsley or chives

• Can be stored in the refrigerator in an airtight container for 3-5 days.