Total time: 35 minutes
Yields: 6 servings
3 lb. (about 4 large) russet potatoes, peeled and chopped
1/2 c. CannaButter plus more for serving
1/2 c. CannaMilk
1 c. sour cream
3 tbsp. prepared horseradish
Freshly ground black pepper
Freshly chopped chives, for garnish
1. In a large pot, cover potatoes with water and season with salt. Bring to a boil and cook until potatoes can be easily pierced with a fork, 16 to 18 minutes. Drain and return to pot. Use a potato masher to mash potatoes until smooth.
2. Meanwhile, in a small saucepan over medium heat, CannaButter melt with CannaMilk until warm. Pour mixture over potatoes and stir until creamy. Stir in sour cream and horseradish then season with salt and pepper. Transfer potatoes to a serving bowl and top with a pat of butter. Season with more pepper and garnish with chives before serving.