Saffron Mash Potatoes Recipes

BUTTERY SAFFRON POTATOES

Buttery Saffron Potatoes image

Make and share this Buttery Saffron Potatoes recipe from Food.com.

Provided by chia2160

Categories Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 pinch saffron
1 1/4 cups hot water
2 lbs medium potatoes, peeled and sliced into 1 inch pieces
1/4 cup butter
salt & pepper

Steps:

crumble saffron into water.
heat butter in a skillet, then brown potatoes in 1 layer, turning over after 5 minutes.
add water, salt,& pepper and simmer at medium, uncovered for 5 minutes.
reduce heat to low and simmer 15-20 minutes more until water is evaporated.

Nutrition Facts : Calories 276.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 115.3, Carbohydrate 39.7, Fiber 5, Sugar 1.8, Protein 4.7

SAFFRON MASHED POTATOES RECIPE - (4.4/5)

Saffron Mashed Potatoes Recipe - (4.4/5) image

Provided by ltrodrigu

Number Of Ingredients 7

Ingredients

2 pounds russet potatoes, peeled and cut into chunks (about 6 heaping cups)
2 teaspoons salt
1 heaping teaspoon saffron threads
1 large garlic clove, finely chopped
3/4 cup plus 2 tablespoons whole milk
3/4 cup plus 2 tablespoons extra-virgin olive oil
Tabasco sauce or your favorite hot sauce

Steps:

Place potatoes in a medium-large saucepan, then cover with cold water by 1 inch and add 1 teaspoon salt. Bring to a boil over high heat, about 15 minutes. Let cook until fork tender, 10-15 minutes more. Meanwhile, in a small lidded saucepan over low-medium heat, heat saffron, garlic and milk just until edges of milk start to bubble, about 10 minutes. Be careful not to let milk scald. Remove from heat, cover saucepan and let flavors infuse for 10 minutes. Add olive oil to milk infusion and gently reheat over low heat. Drain and mash potatoes. Fit an electric mixer with a paddle attachment and use it to whip mashed potatoes. With the motor running on low-medium speed, pour oil-milk infusion into potatoes in a slow, steady stream until velvety smooth, about 1 minute. Stir in remaining salt and Tabasco to taste. Ideally, allow purée to sit in a warm place to allow saffron flavor to fully develop, about 30 minutes.

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