Saffron Mashed Potatoes Recipe 445 Food

SAFFRON MASHED POTATOES RECIPE - (4.4/5)

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 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!

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.

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:

• Soak saffron in hot water.
• Cook potatoes in salted water until tender but still firm, drain and set aside.
• Heat oil in a large heavy bottom saucepan, add onion, turmeric, coriander and cumin.
• Cook over low heat for 5 minutes or until onion is soft.
• Add potato, broth, and garlic, then bring to a boil, reduce heat and simmer 10 minutes.
• Add saffron water and raisins and cook 10 minutes or until potato is soft and the sauce is reduced and thickened.
• Stir in the parsley and cilantro.

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.