Saffron Mashed Potatoes
User Reviews
5
Saffron Mashed Potatoes
Description
This recipe starts by boiling peeled, large chunks of potato until soft. While cooking, quality saffron threads are ground and soaked briefly in hot water to release their flavor and color. The creamy sauce is prepared by making a roux from melted non-hydrogenated margarine and flour or potato starch, then whisking in a blend of non-dairy milk and coconut milk with crushed garlic and saffron water. Once thickened, this saffron-infused sauce is poured over the drained potatoes and mixed to combine.
The resulting mashed potatoes have a silky texture with subtle floral notes from the saffron, balancing buttery richness and garlic aroma. This dairy-free mash can complement a variety of main courses.
Use a potato masher or ricer for the best texture. The instructions recommend careful selection of good quality saffron for its distinct flavor. Flavors of salt and black or white pepper are adjusted to taste. This mash can be made for a larger group given the quantity of potatoes.
Ingredients
- 5 pounds potato peeled and cut into large chunks
- Pinch saffron make sure you use a good quality saffron, the expensive stuff-- the other kind has no flavor, threads
- 2 tablespoons margarine non-hydrogenated
- 1 1/2 tablespoons flour (for Passover or gluten free use 1 tbsp potato starch)
- 1 cup non-dairy milk or more if needed (almond, rice, soy, etc, unsweetened
- 3/4 cup coconut milk unsweetened, canned
- 1 teaspoon garlic crushed
- salt or white pepper to taste
- black pepper or white pepper to taste
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
- Use a potato masher or ricer for smooth mashed potatoes.
- Choose high-quality saffron threads to ensure true flavor and aroma.
- This recipe yields a large batch suitable for several servings.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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