Servings: 10-12

Approximate Dosage: 15mg per serving of potatoes


5 pounds Yukon Gold potatoes, (cooked, mashed)

2 (3 ounce) packages cream cheese

¼ cup cannabutter*

¼ cup regular butter

1/2 cup sour cream

1/4 cup milk

1 1/2 teaspoons garlic powder

1 tsp fresh rosemary, chopped (optional)

Ground white pepper to taste


Recipe: How To Make Basic Cannabis-Infused Butter


Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15-20 minutes. Drain, and mash.

While potatoes are still warm, in a large bowl, combine mashed potatoes, cannabutter, milk, butter, cream cheese, sour cream, garlic powder, and pepper. Sprinkle fresh rosemary on top. Serve and enjoy!

*Low-tolerance consumers may want to adjust the recipe and do half regular butter/half infused butter if they’re worried about potency, especially if pairing with other cannabis-infused dishes. Please enjoy responsibly!