Saffron Mash Potatoes

Saffron Mash Potatoes

5
nmschalk 3

"Delicious earthy flavor."

Ingredients 35 m {{adjustedServings}} servings 180 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 877 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Bring chicken stock, potatoes, garlic, and saffron to a boil in a large pot; cover and simmer until potatoes are tender, about 20 minutes. Drain potatoes and return to the pot; reserve cooking stock for another use, if desired. Add milk, olive oil, salt, and black pepper to potatoes. Mash potatoes with a potato masher until smooth.
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Footnotes

  • Cook's Note:
  • Save stock that potatoes were boiled in and use for soup or another recipe.
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Reviews 5

  1. 6 Ratings

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mauigirl
1/29/2013

Easy, pretty and tasty. Thanks for sharing!

collegechef08
3/19/2015

Delicious recipe! I used veggie stock rather than chicken stock but other than that I didn't make changes to the ingredients. To get really get all the flavor out of your saffron (for this many other recipes that call for both saffron and milk), I recommend dry roasting it for a few minutes in a pan and then crushing it with mortar and pestle. Add the milk to that bowl and mix until all the saffron is incorporated and the milk turns to that gorgeous golden yellow. Then, add that milk to your potatoes. This is a great twist on your usual mashed potatoes, next time I'll even try it with sweet potatoes. Thanks for sharing!

Munchkin, Sr.
1/12/2014

I used this recipe for my first time using genuine saffron. The potatoes turned out great, I added some of the stock when I mashed them. It smoothed them out and added a little extra flavor.