Old School Americana & Nostalgia


Snoop Dogg Reveals Surprising Secret Ingredient in Thanksgiving Mashed Potatoes: See His Recipe

Snoop Dogg Reveals Surprising Secret Ingredient in Thanksgiving Mashed Potatoes: See His Recipe

Snoop Dogg wants you to bring a personal flare to Thanksgiving with his signature mashed potato dish. 

The Grammy-nominated rapper and TV personality recently came out with a new cookbook — Goon With the Spoon. Snoop partnered with his fellow rapper and close friend E-40 to create recipes inspired by their biggest hits. 

While promoting the project, Snopp shared that his mashed potato recipe is a tribute to his 2009 single Hennesey N Buddah. But it’s a dish he’s been serving up for decades. 

“These ain’t your mama’s mashed potatoes, y’all!” he told PEOPLE. “[They’re] my favorite way to eat this Thanksgiving staple.”

The recipe is similar to many, but Snoop Dogg includes one very special ingredient. As you may have guessed from the song title, it’s Hennesey. 

“I know what you’re thinking: ‘Isn’t cognac more for a concert with the Dogg rather than Thanksgiving?’” he continued. “My answer to that: ‘Why not both?’”

We’re sorry to report that Snoop’s recipe will not help you handle the chaos that ensues during most holiday gatherings—it won’t get you drunk. To properly make this dish, you have to cook out the alcohol. What remains, however, is “a bit of sweetness and depth to the flavor.”

“Get that potato masher ready and get ready to stun your relatives at the holidays,” he added. 

Read on to get the full recipe ahead of this year’s Thanksgiving dinner. 

Snoop Dogg’s Cognac Mashed Potatoes: Full Recipe 

4 lbs. russet potatoes, peeled and chopped

½ cup (4 oz.) cognac or other brandy

4 Tbsp. unsalted butter

2 cups heavy cream

½ cup mayonnaise

2½ tsp. kosher salt

1 tsp. cracked black pepper

1. Bring a large pot of heavily salted water to a boil over high. Reduce heat to medium-high; add potatoes. Cook, stirring occasionally, until tender, about 25 minutes. Drain, and set aside.

2. Return the empty pot to the stovetop over medium. Add cognac; cook until slightly reduced and alcohol is cooked off, 3 to 5 minutes. Whisk in butter until melted. Whisk in cream and mayonnaise; cook until slightly thickened and warm, about 5 minutes.

3. Return potatoes to the pot; add salt and pepper. Using a potato masher, mash until combined and smooth.