Cannabis-Infused Side Dish Recipes

Want to add a little oomph to your pre-holiday festivities? Our favorite way – cannabis-infused side dishes.

Let’s be honest, the real stars of every holiday meal are the sides. Sure, turkey (or tofurky, for our vegetarian and vegan friends) and ham (or plant-based ham) add a little pizzazz of their own, but nothing fills the table and your belly quite like mashed potatoes, stuffing, and dinner rolls.  

And, speaking of pizzazz, to help you add a bit of your own to your table setting, we’ve taken our favorite recipes with a marijuana spin. Gather your ingredients and around the table to give thanks to living in a medical cannabis state, because to us, plant progress is always worth celebrating.

Remember to clearly label your dish as containing THC with the approximate mg!

Easy Cannabutter Recipe

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Prep Time: 30 minYield 1 c

The best part about cannabis-infused butter? It can be used in a base for any of the below recipes, or simply spread onto a dinner roll! When making cannabutter, keep in mind the total amount of butter you need in the recipe and how many portions it will result in to ensure you know roughly how much THC per serving. What you’ll need:

• A double boiler, or saucepan and oven-safe bowl
• 1 c butter
• Distillate or RSO; distillate will give a lighter THC taste, while RSO will have full-spectrum benefits and a slight kushy flavor. Choose from syringes or the Dablicator™

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Directions:

1. Add 1-2 inches of water in the bottom of the double boiler or saucepan, then set over low-medium heat.
2. Add the butter and let melt slowly.
3. Add your desired distillate or RSO dose and stir constantly for ~10 minutes at a low simmer.
4. Remove from heat, let cool, and transfer to a sealed container. Use for any of the below recipes!

Cannabis-Infused Mashed Potatoes Recipe

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Prep Time: ~45 minYield 8 servings

No holiday meal is complete without creamy mashed potatoes. The ultimate side on its own or combined with turkey (or tofurky!), rolls, or even corn. Take a stab at our go-to recipe. What you’ll need:

• 4 large russet potatoes
• 1/2 c (1 stick) unsalted butter
• 1/2 c heavy cream
• Salt and pepper, to taste
• Optional toppings: chopped chives, grated cheese, or crispy bacon bits

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Directions:

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 cannabutter over low heat (or make fresh then let cool in said saucepan!). In another saucepan, warm the heavy cream over low heat. You want both the butter and cream to be hot but not boiling.
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.

Cannabis-Infused Corn Casserole

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Prep Time: 1 hr, 5 minYield 8 servings

Ready to find your new favorite way to eat this golden vegetable? Creamy, comfort food is the best way to describe corn casserole – with or without the added benefits of THC! What you'll need:

• 1 can (15 oz) whole kernel corn, drained
• 1 can (15 oz) creamed corn
• 1 c sour cream
• ½ c cannabutter, melted
• 1 c cornbread mix 
• 2 large eggs
• 1 c shredded cheddar cheese (optional)
• Salt and pepper, to taste

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Directions:

1. Preheat your oven to 350°F. Grease a 9x13-inch baking dish and set it aside.
2. In a large mixing bowl, combine the drained whole-kernel corn, creamed corn, sour cream, melted cannabutter, cornbread mix, and eggs. Mix until all the ingredients are well combined. If desired, you can also add shredded cheddar cheese for extra flavor.
3. Season the mixture with salt and pepper to taste. Remember that canned ingredients may already contain some salt, so don’t go overboard with the salt! Stir everything together until you have a smooth, well-mixed batter.
4. Pour the corn mixture into the greased 9x13-inch baking dish, spreading it out evenly.
5. Place the baking dish in the preheated oven and bake for approximately 45-50 minutes, or until the corn casserole is set and the top is golden brown. You can check for doneness by inserting a toothpick into the center; it should come out clean when the casserole is done.
6. Once the corn casserole is ready, remove it from the oven and let it cool for a few minutes. If desired, garnish with chopped fresh parsley or chives for a pop of color. Slice and serve warm.

Cannabis-Infused Hasselback Potato Recipe

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Prep Time: 1 hr, 20 minYield 6 potatoes

You can never have too many potatoes on the table in our opinion! We’re breaking the THC rules a bit with a high-temperature bake, but trust us, any slight degradation of the cannabinoid will be worth every bite. You’ll need:

• 6 Russet potatoes
• ¼ c olive oil
• ¼ c cannabutter, melted (or fresh!)
• Salt and pepper, to taste
• 8 slices of thin-cut sharp cheddar cheese, cut into 1-inch squares
• 4 slices of bacon, cooked crunchy, then crumbled
• 1/3 c sour cream
• 2 T sliced green onions, for garnish

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Directions:

1. Preheat your oven to 425°F, with the rack in the middle position.
2. Scrub the potatoes clean and dry them thoroughly, then slice a thin strip off the bottom of each potato, so they can sit flat and stable on the cutting board.
3. Place a potato between two wooden spoons or chopsticks to prevent cutting all the way through. Make thin, evenly spaced slices (about 1/8 inch apart) across the top of the potato, cutting almost all the way through but leaving about 1/4 inch at the bottom intact. Repeat with all the potatoes.
4. Place the potatoes on a baking sheet or dish lined with foil.
5. Whisk together your melted cannabutter, olive oil, and salt and pepper. Use a pastry brush to generously brush the mixture over the tops and in between the slices of each potato, ensuring the flavors penetrate.
6. Place in the preheated oven and bake for about 50-60 minutes, or until the potatoes are tender on the inside and crispy and golden brown on the outside. You can check for doneness by inserting a knife or fork into the potato; it should glide easily through the slices. Let them cool for 5 minutes.
7. Add a slice of cheese between each cut, then place in the oven for another 5 minutes to melt.
8. Once the Hasselback potatoes are done, remove them from the oven and let them cool for a couple of minutes. Garnish with a dollop of sour cream, bacon, and chives.
9. Serve hot for optimal crunch!

Cannabis-Infused Brussels Sprout Casserole Recipe

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Prep Time: 1 hr, 30 minYield 8 servings

You have to have some greens on the table besides cannabis-infused dishes. Brussels sprouts are delicious and nutritious, thanks to their high levels of fiber and nutrients like vitamins K and C. We’re upping their appeal factor with some Gruyère in a lovely cheesey bake. What you’ll need:

• 1.5 lbs Brussels sprouts, trimmed and halved
• 2 T olive oil
• Salt and pepper, to taste
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/4 c (4 T) cannabutter
• 1/4 c all-purpose flour
• 2 c whole milk
• 1 c grated Gruyère cheese (or any melting cheese of your choice)
• 1/2 c grated Parmesan cheese
• 1/2 t ground nutmeg
• 1/2 c breadcrumbs

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Directions:

1. Preheat your oven to 375°F. Grease a 9x13-inch baking dish or a similar-sized casserole dish and set it aside.
2. Place the trimmed and halved Brussels sprouts on a baking sheet. Drizzle them with olive oil, and season with salt and pepper to taste. Toss to coat evenly. Roast in the preheated oven for about 20-25 minutes or until they are tender and slightly caramelized. Remove them from the oven and set aside.
3. In a large saucepan, melt the butter over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent.
4. Sprinkle the all-purpose flour over the sautéed onions and garlic. Cook, stirring constantly, for about 2 minutes to create a roux.
5. Gradually pour in the whole milk while whisking continuously to avoid lumps. Continue to cook and whisk until the sauce thickens, about 5-7 minutes. Stir in the grated Gruyère cheese and half of the grated Parmesan cheese until the cheeses are fully melted and the sauce is smooth. Season the sauce with ground nutmeg, salt, and pepper to taste.
6. Add the roasted Brussels sprouts to the cheese sauce. Gently fold them into the sauce until they are evenly coated.
7. Pour the Brussels sprouts mixture into the greased baking dish, spreading it out evenly.
8. In a small bowl, mix the breadcrumbs with the remaining grated Parmesan cheese. Sprinkle this mixture evenly over the Brussels sprouts casserole.
9. Place the casserole dish in the preheated oven and bake for about 20-25 minutes, or until the top is golden brown and the casserole is bubbling.
10. Remove the Brussels sprouts casserole from the oven, garnish with chopped fresh parsley if desired, and let it cool slightly before serving. Enjoy!

Cannabis-Infused Peanut Butter Pie Bites Recipe

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Prep Time: 40 min, plus 2 hr in fridgeYield 24 servings

No holiday meal is complete without dessert, so we had to include one! Chocolate and peanut butter are a match made in heaven, and when used to create peanut butter pie, are a rich, savor-worthy treat. Our recipe has some optional additions that we highly recommend; peanut butter candies like Reese’s Pieces for a crunchy texture, and your option of seal-the-deal toppings. To get going, you’ll need: For the pie bites crust:

• 24 Oreo cookies (we recommend peanut butter pie-flavored Oreos if you can find them!)
• 5 T cannabutter, melted
• 1 muffin tin
• 1 package of cupcake liners, aluminum or paper

For the pie filling:

• 1 softened package of cream cheese (8 oz)
• ½ c of your favorite creamy peanut butter
• ½ c powdered sugar
• 1 thawed container of frozen whipped topping (16 oz)
• 1 c crushed peanut butter candies, like Reese’s Pieces (optional)
• 2 c milk chocolate chips, for melting

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Crust directions:

1. Preheat your oven to 350°F.
2. Finely crush the Oreos using a blender, food processor, or manually with a rolling pin.
3. Mix the crushed Oreos with the melted cannabutter.
4. In each lined muffin tin, press about 1-2 T of the mixture firmly into the bottom of each tin, going up the sides by about ¼ in.
5. After each tin is lined, bake for 5 to 6 minutes.

Filling directions:

1. Combine the cream cheese, peanut butter, and powdered sugar until cohesive and creamy.
2. Fold in ½ of the whipped topping and (optional) crushed peanut butter candies for a nice crunch.
3. Optional topping: If you want a nice chocolate crunch: melt your chocolate chips in the microwave at 30 second intervals until smooth. Spread an even layer on the top of each pie filling.
4. Optional topping: If you prefer a creamier peanut butter pie, add an even layer of the remaining whipped topping to each.
5. Sprinkle crushed peanut butter candies on the center, then chill for 2 hours (minimum) and enjoy!

Make the Holidaze Delicious with Cannabis-Infused Recipes

There's no better time of year than the end-of-year holidays. They're a time of coming together, enjoying one another's company, and above all, being thankful for the year that's passed and the year to come. No matter what you're celebrating, whether it's with cannabis-infused dishes or not, have a happy holiday season from all of us at MÜV!