Saffron Mashed Potatoes
User Reviews
5.0
18 reviews
Excellent
Saffron Mashed Potatoes
Report
Vegan mashed potatoes, dairy free. Creamy and buttery flavored, a little exotic with garlic, coconut milk and saffron.
Share:
Ingredients
- 5 pounds potatoes, peeled and cut into large chunks
- Pinch saffron threads (make sure you use a good quality saffron, the expensive stuff-- the other kind has no flavor)
- 2 tablespoons non-hydrogenated margarine
- 1 1/2 tablespoons flour (for Passover or gluten free use 1 tbsp potato starch)
- 1 cup unsweetened non-dairy milk (or more if needed (almond, rice, soy, etc.))
- 3/4 cup unsweetened canned coconut milk
- 1 teaspoon crushed garlic
- Salt and black or white pepper to taste
Add to Shopping List
Instructions
- In a large pot, cover the potato chunks with a few inches of water, then add ½ tbsp salt. Bring to a boil on the stovetop. Let the potatoes simmer for about 20-25 minutes till soft.
- While potatoes are cooking, grind the saffron threads to powder with a mortar and pestle. Add 1 tbsp of hot water to the ground saffron and let it soak for a few minutes.When the potatoes are done cooking, drain them thoroughly and return them to the hot pot on the stovetop. The heat source should be turned off; the residual heat from the pot will “dry out” the potatoes a bit, allowing them to soak up more of the good stuff later.
- Meanwhile, in a small saucepan, melt 2 tbsp non-hydrogenated margarine over medium heat. Whisk in flour or potato starch to form a thick paste.
- Whisk in the non-dairy milk, coconut milk, crushed garlic, ½ tsp salt and the saffron water. Heat the mixture over medium, whisking frequently, till it boils and thickens.
- Pour the creamy saffron sauce over the cooked potato chunks, then mash with a potato masher till smooth. If using a potato ricer, push the cooked potatoes through the ricer first, then stir in the sauce. If the potatoes need moisture, add more non-dairy milk as you mash. Season with salt and pepper to taste. Don't skimp on the salt-- I usually use around 1 1/4 teaspoons or more. The salt really enhances the flavor of the saffron. Use white pepper if you want a more uniform golden look to the potatoes (without any black flecks).
- Serve immediately.
Notes
- You will also need: Potato masher or ricer, mortar and pestle
Nutrition Information
Show Details
Calories
247kcal
(12%)
Carbohydrates
37g
(12%)
Protein
8g
(16%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Sodium
95mg
(4%)
Potassium
1234mg
(35%)
Fiber
7g
(28%)
Vitamin A
135IU
(3%)
Vitamin C
32.9mg
(37%)
Calcium
126mg
(13%)
Iron
9.6mg
(53%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Sodium | 95mg | 4% |
| Potassium | 1234mg | 26% |
| Fiber | 7g | 28% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 32.9mg | 37% |
| Calcium | 126mg | 13% |
| Iron | 9.6mg | 53% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
Other Recipes
You'll Also Love
