Saffron Mashed Potatoes

Updated: Nov 11, 2020

Want to make mashed potatoes with a twist? We gotchu! ๐Ÿ‘Š 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 worldโ€˜s most expensive spice by weight. Good thing a little goes a long way! ๐Ÿ˜… Saffron, aka the king of spices ๐Ÿ‘‘, has a lovely, subtle fragrance and the color it gives to this or any dish is divine. Iโ€™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



Ingredients

Serves 4, but just double, triple or quadruple according to how many guests youโ€™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 youโ€™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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