Saffron Corn Mashed Potatoes Recipes

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SAFFRON MASH POTATOES



Saffron Mash Potatoes image

Delicious earthy flavor.

Provided by nmschalk

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 7

5 cups chicken stock
1 pound Yukon Gold potatoes
1 clove garlic, minced
1 teaspoon saffron threads, crushed
½ cup milk
2 tablespoons olive oil
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 179.5 calories, Carbohydrate 23.5 g, Cholesterol 3.4 mg, Fat 8.2 g, Fiber 1.9 g, Protein 4.2 g, SaturatedFat 1.6 g, Sodium 876.9 mg, Sugar 2.1 g

SAFFRON MASHED POTATOES RECIPE - (4.4/5)



Saffron Mashed Potatoes Recipe - (4.4/5) image

Provided by ltrodrigu

Number Of Ingredients 7

2 pounds russet potatoes, peeled and cut into chunks (about 6 heaping cups)
2 teaspoons salt
1 heaping teaspoon saffron threads
1 large garlic clove, finely chopped
3/4 cup plus 2 tablespoons whole milk
3/4 cup plus 2 tablespoons extra-virgin olive oil
Tabasco sauce or your favorite hot sauce

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.

GARLIC MASHED POTATOES WITH CORN



Garlic Mashed Potatoes with Corn image

Provided by Stephan Pyles

Categories     Garlic     Potato     Side     Kid-Friendly     Corn     Summer     Family Reunion     Potluck     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 8

1 1/2 tablespoons olive oil
3/4 cup chopped onion
1 cup fresh corn kernels
3 garlic cloves, minced
3/4 cup whipping cream
2 tablespoons (1/4 stick) butter
1/4 teaspoon saffron threads
1 3/4 pounds russet potatoes, peeled, cut into 1-inch pieces

Steps:

  • Heat oil in heavy medium skillet over medium heat. Add onion; sauté 5 minutes. Add corn and garlic; sauté until onion is golden and corn is tender, about 5 minutes longer. Add cream, butter and saffron. Bring to boil. Remove from heat. Cover; let stand 20 minutes.
  • Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain well. Transfer to large bowl. Mash until smooth. Stir in corn mixture. Season with salt and pepper.

GARLIC MASHED POTATOES WITH CORN



Garlic Mashed Potatoes With Corn image

Who can resist this yummy comfort food? Kids love it! Use fresh or frozen corn - canned will do if in a pinch. I got this recipe from the 7-2000 issue of Bon Appetit. I never add the saffron and I almost always use 1/2 and 1/2 and its been great. Using the whipping cream makes it purely decadent, however.

Provided by Spit In Soup

Categories     Low Protein

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 cup chopped onion
1 1/2 cups fresh corn kernels
3 garlic cloves, minced
1 cup whipping cream
2 tablespoons butter
1/4 teaspoon saffron thread (optional)
8 med-large russet potatoes, boiled and mashed smooth

Steps:

  • Saute onion, corn and garlic in oil till tender. Add cream, butter and saffron - heat till close to boil.
  • Remove from heat, cover and let stand for 20 minutes.
  • Add mixture to potatoes, stir well.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 475.8, Fat 23.8, SaturatedFat 12.3, Cholesterol 64.5, Sodium 66.3, Carbohydrate 61.2, Fiber 7.7, Sugar 4.7, Protein 8.2

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