SAFFRON MASHED POTATOES
Vegan mashed potatoes, dairy free. Creamy and buttery flavored, a little exotic with garlic, coconut milk and saffron.
Provided by Tori Avey
Categories Side Dish
Time 50m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 247 kcal, Carbohydrate 37 g, Protein 8 g, Fat 8 g, SaturatedFat 5 g, Sodium 95 mg, Fiber 7 g, ServingSize 1 serving
SAFFRON MASHED POTATOES RECIPE - (4.4/5)
Provided by ltrodrigu
Number Of Ingredients 7
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.
SAFFRON MASH POTATOES
Delicious earthy flavor.
Provided by nmschalk
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Bring chicken stock, potatoes, garlic, and saffron to a boil in a large pot; cover and simmer until potatoes are tender, about 20 minutes. Drain potatoes and return to the pot; reserve cooking stock for another use, if desired. Add milk, olive oil, salt, and black pepper to potatoes. Mash potatoes with a potato masher until smooth.
Nutrition Facts : Calories 179.5 calories, Carbohydrate 23.5 g, Cholesterol 3.4 mg, Fat 8.2 g, Fiber 1.9 g, Protein 4.2 g, SaturatedFat 1.6 g, Sodium 876.9 mg, Sugar 2.1 g
SAFFRON-CORN MASHED POTATOES
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Prepare perfect mashed potatoes (but do not add milk). Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onion and sauté for 2 minutes. Add fresh corn kernels garlic. Cook until corn is soft, stirring often, about 4 minutes. Add milk and saffron. Bring just to boil; remove from heat, cover, and let steep 10 minutes. Stir into potatoes. Season with salt.
SAFFRON GARLIC NEW POTATOES
Provided by The Hearty Boys
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a large saucepan over medium heat. Add the garlic and shallot and cook, stirring often, until the garlic begins to turn golden. Add the saffron powder, stir and cook an additional minute. Add the potatoes and toss to coat. Add the chicken stock, water, salt and paprika and bring to a boil. Reduce the heat to low, stir and simmer for 10 to 15 minutes, until the potatoes are fork tender. Stir in parsley. Transfer the potatoes and broth to a heat safe serving bowl or chafer and serve with sliced baguettes.
SAFFRON MASHED POTATOES
If you're looking to serve the fluffiest and most luxurious Thanksgiving mashed potatoes this year, this saffron mashed potato recipe is for you.
Provided by Kylie Perrotti
Categories Side Dish
Number Of Ingredients 7
Steps:
- Cover the potatoes with cold water in a large pot and add a generous pinch of salt. Bring to a boil and cook until the potatoes are fork tender, about 15-20 minutes. Drain and return to the pot.
- Meanwhile, melt the butter in the microwave in 10 second increments until melted. Add the saffron, crumbling it between your fingers first. Stir to combine and set aside.
- Using a potato masher, mash the potatoes until completely smooth. Taste and season with salt, pepper, and garlic powder.
- Pour in the milk, cream, and all but a tablespoon of the saffron butter and continue mashing until smooth and combined. Taste and season again to your preferences.
- Spoon the potatoes into a bowl and use the back of your spoon to smooth it out and create some dips and valleys. Pour the remaining saffron butter on top and serve immediately. Enjoy!
Nutrition Facts : Calories 359 kcal, Carbohydrate 41 g, Protein 6 g, Fat 20 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 56 mg, Sodium 161 mg, Fiber 5 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving
BUTTERY SAFFRON POTATOES
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
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 MASH POTATOES
Delicious earthy flavor.
Provided by nmschalk
Categories Potato Side Dishes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Bring chicken stock, potatoes, garlic, and saffron to a boil in a large pot; cover and simmer until potatoes are tender, about 20 minutes. Drain potatoes and return to the pot; reserve cooking stock for another use, if desired. Add milk, olive oil, salt, and black pepper to potatoes. Mash potatoes with a potato masher until smooth.
Nutrition Facts : Calories 179.5 calories, Carbohydrate 23.5 g, Cholesterol 3.4 mg, Fat 8.2 g, Fiber 1.9 g, Protein 4.2 g, SaturatedFat 1.6 g, Sodium 876.9 mg, Sugar 2.1 g
ROASTED COD ON SAFFRON MASHED POTATOES
Categories Milk/Cream Fish Herb Potato Roast Dinner Cod Fall Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Cook potatoes in large saucepan of boiling salted water until tender, about 20 minutes. Drain well. Return potatoes to pan and mash. Add cream and saffron; mix to blend. Season to taste with salt and pepper. Cover to keep warm.
- Meanwhile, sprinkle cod with salt and pepper. Heat 2 tablespoons oil in large ovenproof nonstick skillet over high heat. Add cod; cook 2 minutes. Turn cod over. Transfer skillet to oven; bake until cod is opaque in center, about 6 minutes.
- Mix balsamic vinegar and remaining 1 tablespoon olive oil in medium bowl. Add arugula and herbs and toss to coat. Season salad to taste with salt and pepper.
- Mound mashed potatoes on 4 plates. Top with fish, then with salad.
SAFFRON AND LEEK MASH
The leeks in this mash lend a much more delicate flavour than the more commonly used onions and the saffron gives it a beautiful colour. A great side dish to white fish or chicken.
Provided by Snowbunny Andorra
Categories Potato
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cut the potatoes into chunks and boil in salted water until very soft.
- Meanwhile, heat half the butter in a small frying pan and add the leek, saffron and a little of the stock.
- Stir the leeks, adding more stock as it is absorbed until leeks are soft. A little stock should remain in the pan.
- Drain potatoes and roughly mash with the remaining butter. Add leek mixture and mix well.
- Warm the milk into the saucepan used for the leeks, blending with any sauce left around the edges of the pan.
- Mix milk with potatoes, mashing further until the leeks, saffron colouring and milk are evenly distributed.
Nutrition Facts : Calories 761.3, Fat 49.4, SaturatedFat 30.6, Cholesterol 131.2, Sodium 549.2, Carbohydrate 70.4, Fiber 9.7, Sugar 7.9, Protein 11.7
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