Saffron Mash Potatoes Food

SAFFRON MASH POTATOES

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.

SAFFRON MASHED POTATOES

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!

ROASTED COD ON SAFFRON MASHED POTATOES

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.

BUTTERY SAFFRON POTATOES

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.

SAFFRON POTATOES

Steps:

• Crumble saffron threads into water.
• Peel potatoes and cut crosswise into 3/4-inch-thick slices. Rinse potatoes well and pat dry between paper towels.
• Heat butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then brown potatoes in 1 layer, turning over carefully, about 4 minutes per side. Add saffron-infused water, salt, and pepper and briskly simmer, uncovered, over moderate heat 5 minutes. Reduce heat to moderately low and simmer until potatoes are tender and water is evaporated, about 15 to 20 minutes more.