Recipe by nmschalk
"Delicious earthy flavor."
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Yukon Gold potatoes
saffron threads, crushed
salt and ground black pepper to taste
Easy, pretty and tasty. Thanks for sharing!
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!
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.
Used purple potatoes instead of Yukon, and it was quite yummy! However, I did have to add a little more milk while mashing the potatoes, since they were still a little too thick for the food processor to handle
Delicious - wouldn't change a thing!
* Percent Daily Values are based on a 2,000 calorie diet.
Saffron Mash Potatoes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 180
** Calories from Fat: 74
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