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Saff Mash
bright yellow mashed potatoes
Ingredients
| 1 kg | floury potatoes |
| 1 1/2 liter(s) | fish stock |
| 1 tsp | saffron threads |
| 1 clove(s) | garlic, peeled and coarsley chopped |
| 275 ml | olive oil |
| 275 ml | light cream |
| salt and pepper, to taste |
Method
Preparation time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a
Peel the potatoes and cut them into rather small pieces. Drop into the fish stock and add the saffron and garlic. Bring slowly to the boil and simmer over low heat until the potatoes are cooked. The slower the cooking the more yellow the potatoes will be.
Drain, but retain the saffron threads and garlic with the potatoes. Add 1 or 2 tablespoons of the hot liquid to the potatoes and mash. Beat with a wooden spoon and gradually add the olive oil and cream. Season to taste with salt and pepper.
This goes well with cooked fish.
Variation:
To serve with meat substitute chicken stock for the fish stock.
Drain, but retain the saffron threads and garlic with the potatoes. Add 1 or 2 tablespoons of the hot liquid to the potatoes and mash. Beat with a wooden spoon and gradually add the olive oil and cream. Season to taste with salt and pepper.
This goes well with cooked fish.
Variation:
To serve with meat substitute chicken stock for the fish stock.
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