Saffron Mashed Potatoes
By Kylie Perroti from Tried & True
- 3 pounds Yukon gold potatoes peeled and cubed
- ½ cup butter
- Pinch of saffron about 10–15 threads
- 1 teaspoon garlic powder
- ½ cup whole milk
- ¼ cup heavy cream
- Salt and pepper to taste
Cover the potatoes with cold water in a large pot and add a generous pinch of salt. Bring to a boil and cook until the potatoes are fork tender, about 15–20 minutes. Drain and return to the pot.
Meanwhile, melt the butter in the microwave in 10 second increments until melted. Add the saffron, crumbling it between your fingers first. Stir to combine and set aside.
Using a potato masher, mash the potatoes until completely smooth. Taste and season with salt, pepper, and garlic powder.
Pour in the milk, cream, and all but a tablespoon of the saffron butter and continue mashing until smooth and combined. Taste and season again to your preferences.
Spoon the potatoes into a bowl and use the back of your spoon to smooth it out and create some dips and valleys. Pour the remaining saffron butter on top and serve immediately. Enjoy!
MORE RECIPES HERE
Inspired by the easy no knead focaccia recipe in Bon Appetit, adding a pinch of gold.