Saffron Mash Recipe

This saffron mash potato recipe is a healthy twist on the more traditional mash recipes, that usually contain butter & double cream.

Pound for pound Saffron is the most expensive spice in the world, but a little goes a long way, just a pinch and a whole dish is infused with its distinct earthy flavour and it takes on a glorious yellow colour.



Saffron mash recipes: -

Prep time: 22 minutes - Cooking time: 23 minutes

Serves 6

1lb 11oz(750g) of floury potatoes, peeled and chopped
10 saffron strands
2 garlic cloves, chopped
1½ pints(30 fl-oz) of chicken stock
3 fl-oz(100ml) of semi-skimmed milk, room temperature
3 fl-oz(100ml) of low-fat yoghurt, room temperature
Freshly ground white pepper & sea salt


Place a suitable saucepan on a low heat then add the chicken stock & saffron strands, bring it slowly to the boil allowing the saffron to infuse with the stock.

Meanwhile cut your potatoes into flat scallop shapes; this way more of the potatoes will be infused with the Saffron, and they'll also take less time to cook.

Add the potatoes to the pan then bring it back to the boil; reduce the heat and add some seasoning. Simmer for about 18-20 minutes until the potatoes are tender.

When the potatoes are ready drain them, retain a cup full of the liquor and keep any remaining saffron strands.

Next take a potato ricer and rice the potatoes into a large clean bowl; add the retained saffron strands while ricing the potatoes.

Then combine the milk and yoghurt together and add it to the riced potato in stages bringing it together using either an electric hand-mixer on a low speed, or by hand.

Alter the seasoning if required. Add some of the retained liquor if the mash isn't moist enough. When the mixture is to your liking serve while still hot or cover in kitchen foil and keep warm till your ready to serve.

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Saffron Mash recipe