Saffron and Leek Mash
Elevate your mealtime with this luxurious Saffron and Leek Mash, a vibrant twist on classic mashed potatoes that combines creamy russet potatoes, mellow sautéed leeks, and the aromatic warmth of saffron. Perfectly balanced, this dish features a velvety texture infused with the golden hue and earthy depth of saffron-steeped cream, making it a show-stopping side for special occasions or an indulgent weeknight dinner. With just 40 minutes from prep to table, this sophisticated mash is surprisingly easy to make, while touches like butter-sautéed leeks and a splash of milk for the perfect consistency ensure a rich, flavorful bite every time. Serve it warm as a stunning complement to hearty roasts, grilled fish, or a seasonal vegetable medley, and watch it become a new family favorite.
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Recipe Information
Ingredients
- 1.5 pounds Russet potatoes
- 2 medium Leeks
- 4 tablespoons Unsalted butter
- 0.5 cup Heavy cream
- 0.125 teaspoons Saffron threads
- 2 tablespoons Milk (optional)
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 teaspoon Olive oil
Instructions
Peel and chop the potatoes into evenly sized chunks. Rinse under cold water to remove excess starch.
Place the potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat to a simmer and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork.
While the potatoes cook, prepare the leeks by trimming off the dark green tops and root ends. Slice the white and light green parts into thin rings, then rinse thoroughly to remove any dirt or sand.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat until melted. Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until soft and translucent. Remove from heat and set aside.
Warm the heavy cream gently in a small saucepan over low heat. Add the saffron threads and let them steep for 5 minutes to release their color and flavor. Optional: Add milk to adjust the consistency if needed.
Drain the cooked potatoes and return them to the pot. Mash the potatoes using a potato masher or ricer until smooth.
Stir in the remaining 2 tablespoons of butter, saffron-infused cream, and cooked leeks. Mix well until fully combined.
Season with salt and ground black pepper to taste. Adjust the consistency with a splash of milk if the mash is too thick.
Serve the Saffron and Leek Mash warm alongside your favorite main dish. Garnish with a pinch of saffron threads or chopped fresh herbs for added presentation.
Nutrition Facts
Calories |
1058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 2449 mg | 106% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 7.9 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 432 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
