Culinary Cannabis

POTatoe & parsnip mash story.docx

(POT)ato and Parsnip Mash Story  

Hello Everyone!

Thanks for stopping by today to talk about one of my favorite ingredients – the potato!   I can’t think of a potato dish I don’t love.  I don’t care what kind of potato – Yukon gold, russet, sweet, fingerling, purple, new, red, instant flakes – any kind of potato has a recipe that will make it shine.  

As much as I love potatoes, they need a little help in the flavor department.  Enter the parsnip.  Looking like a white, wrinkly carrot, most people just pass them by at their local megamart or farmer’s market.  The parsnip also, to me, tastes somewhat like a carrot, but with a spicy attitude. Since the parsnip often gets overlooked in the marketplace, they are usually very reasonably priced.

One trick to getting everything to finish cooking at the same time is to boil the parsnips and potatoes separately.  The parsnips take a little longer to cook, (about 5 minutes) so start them first.  I have occasionally cooked both the potatoes and parsnips together.  The resulting mash will just be a little lumpier than normal since the parsnips will not be quite as done as the potatoes.  And, to be honest, I like lumpy mashed potatoes – everyone knows they are ‘from scratch’ that way!

I have used both infused butter and infused cream in this recipe. This makes for a very potent potato dish.  For less of a THC hit, use either infused butter OR infused cream.  I used a fairly THC strain in my recipe, so I went with both infusinons.

Speaking of strains, I used a Hawaiian Bonfire strain that tested at 16.8% THC.

POTato & parssnip mash recipe.docx

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(POT)ato & Parsnip Mash Recipe

3-4 small Yukon gold potatoes, peeled and chopped

2 small parsnips, peeled and chopped

2 garlic cloves, divided

1 t salt, divided

2 t original salt free table seasoning (dash), divided

4 T infused Butter

½ c infused cream

½ c chicken or vegetable stock

Additional salt and black pepper to taste

Place cut parsnips in 1 pot and ½ t salt, 1 t dash seasoning, and 1 garlic clove.  Barely cover with cold water and bring to a boil.  Cook approximately 18 minutes or until easily pierced with a fork.  Drain and add to a large mixing bowl.

In a separate pot, add the potatoes and the same division of seasonings.  Barely cover with cold water and bring to a boil.  Cook approximately 12-15 minutes, or until potatoes are easily pierced with a fork.  Drain and add to same bowl as parsnips.

Add butter, cream and stock to bowl.  Smash or mash with a hand held masher or beat with an electric mixer.  Be cautious not to overmix if using an electric mixer.  Too much mixing with turn the potatoes gluey.  Taste and adjust for seasoning.  I almost always add about ½ t of additional salt.

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As with all cannabis infused food start with a small portion till you learn your tolerance level. Keep out of reach of children and pets.

Culinarily Yours in cannabis,

Art Ann