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Saffron Mashed Potatoes

Vegan mashed potatoes, dairy free. Creamy and buttery flavored, a little exotic with garlic, coconut milk and saffron.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 8 servings
Calories: 247 kcal
Course: Side Dish
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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. 
  2. 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.
  3. 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.
  4. 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. 
  5. 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).
  6. Serve immediately.

Notes

  • You will also need: Potato masher or ricer, mortar and pestle

Nutrition Information

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

% 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.