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Saffron Mashed Potatoes

By Kylie Perroti from Tried & True

Serves 6


  • 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!



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