Stoner Spud Mashies

Prep Time: ~45 min Yield 8 servings

Ingredients

• 4 large russet potatoes

• 1/2 c (1 stick) unsalted butter

• .1 to .25 g RSO/FSO *See dosing notes

• 1/2 c heavy cream

• Salt and pepper, to taste

• Optional toppings: chopped chives, grated cheese, or crispy bacon bits

Instructions

1. Start by peeling the russet potatoes and cutting them into evenly sized-chunks. This will ensure that they cook evenly.

2. Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for about 15-20 minutes, or until the potatoes are fork-tender. You should be able to easily pierce them with a fork.

3. Once the potatoes are cooked, drain them in a colander to remove all the water.

4. In a small saucepan, melt the butter over low heat and in the RSO/FSO. Gently heat and mix until fully incorporated. Add in cream stir to combine. Mixture should be hot, but not boiling. Remove from heat.

5. Return the drained potatoes to the large pot. Using a potato masher or a potato ricer, mash the potatoes until they are smooth and free of lumps.

6. Pour the melted butter and warm heavy cream over the mashed potatoes. Stir well to combine. The hot liquids will help create a creamy texture.

7. Season the mashed potatoes with salt and pepper to taste. Be sure to taste and adjust the seasoning as needed. You can also add other seasonings like garlic powder, if desired.

8. Transfer the creamy mashed potatoes to a serving dish and add to your delectable spread.