You are here:

Saffron mash

Lotte Duncan from Good Food Live
With its subtle flavour and golden colour Lotte Duncan's saffron mash makes a simple but unusual vegetable side-dish

Saffron mash

Method

1. Boil or steam the diced potatoes until tender and drain if boiling.

2. Meanwhile, heat the cream and the saffron in a small saucepan to just below boiling point. Remove from the heat and set aside to infuse.

3. Place the cooked potato in a saucepan and cook gently over a very low heat to dry out.

4. Mash the potatoes and add the saffron cream and the butter. Season with salt and freshly ground pepper and serve.

Comments add a comment

Be the first to add a comment...

Serves: 6

Prep: 15 min
Cook: 15 min

Ingredients
900g floury potatoes, such as King Edwards or Maris Piper, peeled and evenly diced
150ml double cream
pinch of saffron strands
55g Butter
salt and fresh ground black pepper