Jay R. Cavanaugh, PhD
We’ve made garlic roasted mashed potatoes before and they are screaming good but this recipe kicks everything up a notch. For purple mashed potatoes you’re going to use color in the kitchen. Blue potatoes, green butter, white cream cheese, is all going to end up giving you royal purple potatoes with a punch.
The key to the taste and potency of these marvelous spuds comes from the Better Bud Butter. Our most recent batch was made from eight ounces of bud trim from a 50\50 mixture of California Orange Sativa and Cali-O Indica. Both were organically grown outdoors at 2,500 foot elevation. The eight ounces of trim were slow crock pot cooked with two pounds of dairy butter yielding two cups of very potent cannabutter after straining repeatedly through cheese cloth.
Notice that the cannabutter is added only after the potatoes are cooked. This means no degradation of key cannabinoids. The other key to this recipe is the use of blue potatoes. We picked ours up at Whole Foods market. They are small to medium in size and very blue inside and out. Organically grown, these spuds are delicious, nutritious, and very blue. We washed and scrubbed the taters but left the peels on. We also substituted whipped cream cheese for sour cream. What a happy surprise! We also used purple garlic just to keep things festive.
1 to 1 ½ pounds organic blue potatoes- washed and cut into chunks
Dr. Jay’s Essence:
2 tablespoons paprika
Roasted Garlic- Slice off the top one third of the garlic heads exposing a flat surface (we keep the top third to make garlic oil). Pour the tablespoon of olive oil onto the cut surfaces and let it sink in. If the garlic soaks up all of the oil add a bit more on top. Sprinkle the basil on top. Place the garlic into a "tent/boat" of aluminum foil, add the red wine at the bottom for moisture, close the boat and pop into a 425 degree oven for approximately one hour. When done (should be brown on top but not burnt), take the boat out of the oven and set aside to cool while the potatoes cook.
Blue Potatoes- Wash the spuds, quarter them, and place them in hot salted water. Bring to a boil then simmer covered until the potatoes are soft. Drain thoroughly. Add half the butter and begin mashing. Squeeze in the roasted garlic; add the rest of the cannabutter and mix. Add salt, pepper, and Dr. Jay’s Essence (optional). Fold in the whipped cream cheese. Serve hot.
Variations: You can substitute cream (Mexican soft cheese) or sour cream for the cream cheese. You can also add cheddar, or even goat cheese depending upon your preferences. For a real treat serve with crispy bacon on top. For the adventurous try mixing in a chopped Habenero or Jalapeño Chile.
Caution: Do not attempt to eat all of these potatoes yourself in one sitting. Don’t even think about it.
Accompaniment: Cajun breaded pork loin strips and hot buttered steamed fresh string beans.
Recommended beverage: EOS Paso Robles Valley Zinfandel