Ingredients35 m servings 180 cals
- 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.
- Cook's Note:
- Save stock that potatoes were boiled in and use for soup or another recipe.
Per Serving: 180 calories; 8.2 g fat; 23.5 g carbohydrates; 4.2 g protein; 3 mg cholesterol; 877 mg sodium. Full nutrition
ReviewsRead all reviews 8
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 ...
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...
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.
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 pr...