Perfect Mashed Potatoes with Saffron Garlic Butter

I posted these mashed potatoes years ago, and hundreds of you
have cooked them! But, seeing as mashed potato season is just
around the corner, I thought I’d update the recipe with a few
notes and suggestions. The bottom line? These are pretty darn close
to mashed potato perfection. Buttery peaks and cloud-like potatoes
are drizzled with a saffron garlic butter, and topped with a
toasted almond, coriander, sesame sprinkle. Incredibly delicious.
Simple, but with a enough of a twist to make them special.
Perfect Mashed Potatoes with Saffron Garlic Butter

Best Type of Potato to Use

People really dig in with opinions about what type of potato is
best when it comes to making mashed potatoes. I like the creamy
texture most waxy “new” potatoes bring to the party. Yukon
golds or yellow finns are my go-to. That said, many people use
russet potatoes. Russets have a higher starch quantity, and can
contribute to a beautiful, fluffy bowl of potatoes for sure. But my
secret weapon is smaller, waxy potatoes. They’re so creamy, and
lend a beautiful, naturally rich texture you can’t get

Skin off or Skin on?

This is completely a personal preference. If you’re serving a
crowd that appreciates a rustic mashed potato, by all means, leave
the skins on. If your people like uniform billowing clouds of
mashed potato, get out the peeler. I tend to bounce back and forth
between the two.

The Secret Drizzle Magic

The thing that takes these mashed potatoes over the top is the
special butter. It’s the simple combination of butter, garlic,
saffron, and a pinch of salt. When you drizzle it over the
potatoes, it smells incredible, and is the perfect way to finish
your beautiful potatoes. As a last touch, a dusting of almonds and
herbs brings an updated accent to classic mashed potatoes, but you
can skip of you’re more old-school, and like your potatoes

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Mashed Potatoes with Saffron Garlic Butter
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Source: vegetariantimes
Perfect Mashed Potatoes with Saffron Garlic Butter

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