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Saffron mashed potatoes with pistachios

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Ingredients for 4 servings:

  • 800 g potatoes, floury
  • 300 ml milk
  • 30 g butter
  • ½ tsp saffron threads
  • salt and pepper
  • 40 g pistachios, sliced
  • 3 tbsp water, warm

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and quarter the potatoes, and cook for about 20 minutes, depending on the variety, until soft. Drain and let the steam evaporate on the turned off stovetop. Toast the pistachios in a dry pan, place on a plate, and set aside. Grind the saffron threads in a mortar with a little salt and let them steep in 3 tablespoons of warm water. Heat the milk and add the saffron mixture. Press or mash the hot potatoes, depending on your preference. Stir the milk mixture into the potato mixture and season with salt and pepper. Heat the butter and brown lightly. Serve the mashed potatoes on the plate, baste with the butter, and sprinkle with the toasted pistachios. Tip: You can also use flaked almonds instead of pistachios.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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