3-4 large russet potatoes
4 large garlic heads
3 tablespoons extra virgin olive oil
1 tablespoon basil
1 tablespoon cracked black pepper
1 tablespoon kosher salt
1/4 pint heavy cream
4-6 ounces ricotta cheese
4 tablespoons sweet butter
4 tablespoons cannabutter
Wash, peel, and cube the potatoes. Cut the top half-inch off the garlic heads. Add olive oil to the cut heads and sprinkle with basil. Roast in a 420º F oven for 30 to 50 minutes. The garlic is done when tender to a fork. Place potatoes in a large pot and cover with cold tap water. Add salt and bring to a boil. Once the potatoes are fork tender, drain, return to the pot, and mash slightly. Add the butters to potatoes and continue to mash. Add pepper, salt, cream, and cheese and mash until smooth. Squeeze garlic into the mix and whip until smooth.
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