There is nothing that you want to serve more than this at Thanksgiving this year.
It ticks all the right boxes and lacks for nothing (except maybe some cheese, and you’re absolutely welcome to stir that in with the sour cream if you want).
The blend of ghost peppers and tequila in our extract manages to draw out the best of the potatoes, while two different creams tone it down to a more manageable burn for those that just haven’t spent the last year building up their tolerance as you have.
And, if you’ve never considered boiling your potatoes in stock before, get ready for a wild flavor ride; this is truly the way to do it when you’re serving a special meal and somehow, the stock really and truly works with that hint of tequila in the background.
You’ll probably only manage to feed 4-6 people using the quantities given, or just yourself for the next week (because you’ll be addicted at first bite, believe us), so you’re better off doubling the recipe from the start if you have a large table and a lot of hungry people to make thankful for your cooking and Mad Dog.
One last thing, if you’re into mash potatoes without lumps, we absolutely recommend placing everything in the food processor (in batches, of course) rather than pulling out your potato masher; it’s just that much easier.
Happy Thanksgiving!
Ingredients
3½ cups Chicken broth
5 large Potatoes, cut into 1″ cubes (peeled, if desired)
a few drops Mad Dog 357 Ghost Pepper Extract – Tequila Edition
½ cup Cream
2 tablespoons Butter
Black pepper, to taste
½ cup Sour cream
3 slices Bacon, cooked and crumbled
¼ cup Fresh chives, chopped
Preparation
Heat the broth and the potatoes in a 3-quart pot over medium-high heat. Allow the broth to boil and then turn the heat down to medium, cover, and cook for roughly 10 minutes – until the potatoes are tender. When cooked, drain the potatoes, but reserve the broth.
Mash the potatoes with the Mad Dog 357 Ghost Pepper Extract – Tequila Edition, cream, butter, black pepper and about ¼ cup of the broth (adding more if needed). Add the sour cream and chives and stir everything together before sprinkling with bacon and serving with the bottle of Mad Dog 357 Ghost Pepper Extract – Tequila Edition on the side.
