Want to make mashed potatoes with a twist? We gotchu! 👊 Introducing Saffron Mashed Potatoes, a new take on an old classic that will brighten up your Thaksgiving table like a splash of sunshine. Saffron stems from the saffron crocus, with each flower producing only three stigma strands, making it the world‘s most expensive spice by weight. Good thing a little goes a long way! 😅 Saffron, aka the king of spices 👑, has a lovely, subtle fragrance and the color it gives to this or any dish is divine. I’ve made this with milk and butter, but you can substitute almond milk and ghee 1:1 for a just as delicious vegan version.
xoxo Donata
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Ingredients
Serves 4, but just double, triple or quadruple according to how many guests you’re expecting!
1,7 lb (800 g) Russet or Yukon Gold potatoes, peeled and quartered
2 tbsp (30 g) butter
1/2 cup (100 ml) milk (whole or 2% but not fat free)
1 teaspoon saffron strands, crushed, reserve one pinch as garnish (use good quality saffron, otherwise you’ll have color but no taste!)
1/4 tsp salt plus 1 tsp for salting the potato cooking water
3 pinches ground nutmeg
Freshly ground pepper
Instructions
Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15-20 minutes; drain.
In a small saucepan, heat the butter and milk with the saffron over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with the nutmeg, salt and freshly ground pepper to taste. Garnish with a pinch of saffron strands.
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