Rating: 4.6 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Delicious earthy flavor.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Cook's Note:

Save stock that potatoes were boiled in and use for soup or another recipe.

Nutrition Facts

180 calories; protein 4.2g; carbohydrates 23.5g; fat 8.2g; cholesterol 3.4mg; sodium 876.9mg. Full Nutrition
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Reviews (8)

Most helpful positive review

Rating: 5 stars
03/19/2015
Delicious recipe! I used veggie stock rather than chicken stock but other than that I didn't make changes to the ingredients. To get really get all the flavor out of your saffron (for this many other recipes that call for both saffron and milk), I recommend dry roasting it for a few minutes in a pan and then crushing it with mortar and pestle. Add the milk to that bowl and mix until all the saffron is incorporated and the milk turns to that gorgeous golden yellow. Then, add that milk to your potatoes. This is a great twist on your usual mashed potatoes, next time I'll even try it with sweet potatoes. Thanks for sharing! Read More
(9)
10 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/19/2015
Delicious recipe! I used veggie stock rather than chicken stock but other than that I didn't make changes to the ingredients. To get really get all the flavor out of your saffron (for this many other recipes that call for both saffron and milk), I recommend dry roasting it for a few minutes in a pan and then crushing it with mortar and pestle. Add the milk to that bowl and mix until all the saffron is incorporated and the milk turns to that gorgeous golden yellow. Then, add that milk to your potatoes. This is a great twist on your usual mashed potatoes, next time I'll even try it with sweet potatoes. Thanks for sharing! Read More
(9)
Rating: 5 stars
01/29/2013
Easy, pretty and tasty. Thanks for sharing! Read More
(4)
Rating: 5 stars
02/25/2013
Delicious - wouldn't change a thing! Read More
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Rating: 5 stars
10/19/2020
I absolutely loved this recipe. I made it as is and it was perfect. Served it as a side for Chef John's Mississippi Beef Short Ribs. The saffron and olive oil were an excellent twist and with the Short Ribs it really made it out of the ordinary. I am thinking about the possibility of using up the liquid from the boiled potatoes for a classic risotto. Read More
Rating: 4 stars
01/12/2014
I used this recipe for my first time using genuine saffron. The potatoes turned out great I added some of the stock when I mashed them. It smoothed them out and added a little extra flavor. Read More
Rating: 4 stars
03/31/2013
Used purple potatoes instead of Yukon and it was quite yummy! However I did have to add a little more milk while mashing the potatoes since they were still a little too thick for the food processor to handle Read More
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Rating: 4 stars
04/28/2018
Delicious! I made no changes to recipe! Read More
Rating: 5 stars
08/25/2016
Rating: 5 stars
11/04/2017
One pound of potatoes wasn t going to be enough for our family of 6 so I doubled the potatoes and all ingredients except the stock. There was still enough stock for that many potatoes which I peeled and quartered. These were simple and tasty potatoes but I m not sure I ll make them again. To make enough for my family it took an entire jar of saffron from Costco and saffron is an expensive spice. Read More