Mashed potatoes are pretty formulaic. Invariably, you’ll boil potatoes, mash ’em, add butter and one thing creamy, and season with salt and pepper. This makes for nice mashed potatoes, certain, however if you would like your spuds to make an actual standout efficiency this 12 months—quite than an compulsory cameo—you’ll should make use of one thing additional. One thing like the key ingredient chef David Burke makes use of in his variation on the basic recipe: saffron.
Saffron, the orange-red stigmas of a crocus flower, carries an expensive aroma that provides meals a refined floral kick. These hand-picked threads are costly, however you make mashed potatoes—one of many cheaper choices on the Thanksgiving menu—so shell out. The saffron will give the potatoes a bright-yellow hue, including to their highlight energy on the buffet, and a taste that can have friends guessing at what makes them so scrumptious.
Saffron Potatoes
Recipe by David Burke, from Cooking with David Burke
What you’ll want:
4 medium Russet potatoes, peeled and quartered
4 Tbsp butter
4 Tbsp additional virgin olive oil
½ cup entire milk
Coarse salt, to style
1 tsp freshly floor black pepper
1 ½ tsp saffron threads
Tips on how to make it:
Deliver a pot of salted water to boil and add the potatoes. Prepare dinner till tender sufficient to pierce with a fork, about 20 minutes. Drain. Dissolve the saffron threads in 1 teaspoon of sizzling water. Utilizing a meals mill, meals processor, or potato masher, puree the potatoes and step by step incorporate the remaining elements, together with the dissolved saffron. Makes 6 servings.
