What started as a Catholic holiday honoring St. Patrick has morphed into an international excuse to get drunk as a skunk in the name of celebrating Irish culture. Too bad the Emerald Isle doesn’t have more in common with the Emerald Triangle! I say, along with “the wearing of the green,” let’s do some “smoking of the green.” In the meantime, these smashed potatoes are a great way to ingest a heaping dose of green Cannabudder that will also help soak up all of that green beer. You can also use these green potatoes to top a shepherd’s pie, the traditional Irish dish. And best of all, nobody on St. Patrick’s day will notice that you look a little stoned–they’ll be too drunk.

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 1 ½ lb. of potatoes, cut into chunks (Yukon Gold potatoes are great)

1 lb. parsnips, peeled and cut into chunks

1 ½ tablespoons salt

1 head of garlic, cloves separated and peeled

4 tbsp. Cannabudder

Black pepper


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First, put the vegetables into a large pot and cover them with water. Bring to a boil and then add the salt. Reduce the heat to medium low and simmer for about 15 minutes. The potatoes, parsnips and garlic should be tender and easy to smash. Drain the vegetables and reserve ½ cup of the cooking water. Melt the Cannabudder is a small saucepan. Return the vegetables to the pot or a large serving bowl, and begin to smash them, slowly adding the melted Cannabudder a little at a time. Use spoonfuls of the reserved cooking water to thin the mixture if the smashed veggies are too thick. Season with salt and pepper and serve.