Saffron-Corn Mashed Potatoes

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 Ingredients
2 tablespoons olive oil
3/4 cup chopped onion
1 cup fresh corn kernels (cut from 1 ear of corn)
4 minced garlic cloves
1/2 cup milk
1/8 teaspoon saffron threads
Salt


Directions
Prepare perfect mashed potatoes (but do not add milk). Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onion and sauté for 2 minutes. Add fresh corn kernels garlic. Cook until corn is soft, stirring often, about 4 minutes. Add milk and saffron. Bring just to boil; remove from heat, cover, and let steep 10 minutes. Stir into potatoes. Season with salt. 

 

PERFECT MASHED POTATOES
2 pounds Yukon Gold or russet potatoes (unpeeled)
1/2 cup whole milk
1/4 cup (1/2 stick) butter
Place potatoes in large saucepan; cover with cold water. Bring to boil, reduce heat to medium, and simmer until tender, about 20 minutes. Drain well; cool slightly. Peel and mash potatoes; place in large saucepan. Over medium heat, dry out potatoes for 2 minutes, stirring occasionally.
Meanwhile, heat milk in small saucepan until warm. Stir butter into potatoes. Add warm milk and stir until completely absorbed. Season with salt.

Source: www.epicurious.com  
Photo: Mark Thomas

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