Ingredients:
3 pounds Yukon Gold Potatoes, peeled & quartered
1 3/4 tsp Salt, divided
2 tbs CannaButter
1 tbsp Canna Olive Oil
2 medium Onions, diced
4 Garlic Cloves, minced
2 tsp chopped fresh or 1/2 tsp dried Rosemary
1/2 cup Cannabutter
¾ cup Half-and-Half
3/4 cup crumbled Gorgonzola or Blue Cheese
3/4 tsp Pepper
Instructions:
Bring potato, 1 tsp salt, and water to cover to a boil in a Dutch oven; cook 20 to 25 minutes or until tender. Drain and keep warm. Melt 2 tbsps cannabutter with canna olive oil in a skillet over medium heat; add onion, and cook, stirring often, 12 to 17 minutes or until tender. Add garlic, and cook 3 minutes. Stir in rosemary; remove from heat. Mash potato with a potato masher; stir in 1/2 cup butter, half-and-half, and cheese until blended. Stir in onion mixture, remaining 3/4 tsp salt, and pepper. Spoon enough mixture into a decorative, ovenproof dish or 13- x 9-inch baking dish to fill bottom; pipe or dollop remaining mixture over top. Broil, 3 inches from heat, 5 minutes or until top is lightly browned. Garnish, if desired.
