The alcohol cooks off and adds “a bit of sweetness and depth to the flavor,” says the rapper

PHOTO: RODIN ECKENROTH/GETTY, FRED HARDY II

When Snoop Dogg is in charge of Thanksgiving dinner, he likes to do it his way.

“These ain’t your mama’s mashed potatoes, y’all!” the rapper says of this side dish. Adding the spirit mentioned in his “Hennesey N Buddah” hit is “my favorite way to eat this Thanksgiving staple,” he adds.

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

Snoop features this recipe in his new cookbook Goon With the Spoon after upgrading it from the one in his first cookbook, From Crook to Cook.

Heating the cognac over the stove means that the alcohol cooks off and just adds “a bit of sweetness and depth to the flavor” of the potatoes.

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

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FRED HARDY II

Snoop Dogg’s Cognac Mashed Potatoes

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 empty pot to 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.