Welcome to the second installment of our Hempsgiving Feast, where traditional Thanksgiving comfort meets a modern twist! In this recipe, we’re diving into the world of innovative holiday side dishes with a focus on infusion and flavor.
Get ready to elevate your Thanksgiving feast with a unique creation: Hemp-Infused Mashed Potatoes featuring Vivimu’s HHC Distillate. Join us as we combine the creamy goodness of mashed potatoes with the natural benefits of hemp, creating a dish that not only tantalizes your taste buds but also adds a wholesome touch to your holiday spread. Follow along for step-by-step instructions, helpful tips, and a delightful journey into a new dimension of Thanksgiving classics. Let’s make this holiday season a celebration of both tradition and innovation in the kitchen!
Get Smashed on Potatoes
Enhance your culinary creations effortlessly with HHC distillate. This unique cannabis-derived infusion adds a subtle and balanced flavor to a range of dishes, from savory to sweet. With precise dosing, HHC ensures a consistent experience without overpowering your recipes.
Whether you’re a seasoned chef or a home cook, HHC distillate offers a controlled and discreet way to explore cannabis-infused cuisine. Its versatility makes it easy to experiment with flavors, elevating your dishes without the traditional cannabis aroma.
Though we chose to feature Mashed Potatoes as our Hempsgiving side dish, you can incorporate HHC into any dish of your choosing. Whether your a green bean casserole fiend or a cranberry sauce kind of person, you can add HHC to any side and get the same results.
If you do choose to infuse your Thanksgiving dishes, be sure to tag us on social media so that we can check out all of your cannabis creations!
Recipe Overview
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Servings: 6
- Mg per serving: 12 mg
- Serving Size: 1.5 cups
Ingredients
- .25 HHC Distillate
- 3 pounds Yukon gold or Russet potatoes, about 8 medium Yukon gold or 4 medium Russet
- 4 tablespoons Unsalted Butter, at room temperature, cut into smaller pieces
- 1 teaspoon Salt, divided, plus more to taste
- ¼ teaspoon pepper, or to taste
- ½ cup of warmed Whole Milk, plus more as needed
Instructions
- Wash the potatoes under cool water. You can peel the potatoes or leave the skins on, depending on your preference.
- Cut the potatoes into 1-inch pieces. Place them in a pot of cold water. Add ½ teaspoon salt to the water.
- Place the pot on the stove and bring to a boil over high heat. Boil potatoes for 12-15 minutes, until very tender when pierced with a fork, but not falling apart. Transfer potatoes to a colander and drain well.
- Immediately return the drained potatoes to the empty hot pot. Let the potatoes rest in the hot pot for 2-3 minutes to evaporate any extra moisture.
- Add the butter pieces to the potatoes in the pot. Use a potato masher to mash the potatoes.
- Add the remaining ½ teaspoon salt, pepper, .25 HHC Distillate, and half of the warm milk. Stir. Then stir in the remaining milk, plus more if needed to reach your desired creaminess. Taste and adjust seasonings as needed. Serve.
Skye
Texas transplant who spent her college years baking edibles for friends to make some extra money and ended up developing a real passion for cooking infused dishes. Over the years she has expanded her skills from the classic Cannabis Butter to cooking an entire Thanksgiving dinner where each dish had a different type of infusion. Follow along to see all of the different types of recipes and concoctions she comes up with.