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Saffron Mashed Potatoes

Updated: Nov 10, 2020

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


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


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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