Best 9 Saffron Corn Mashed Potatoes Recipes

SAFFRON MASH POTATOES

Steps:

• Bring chicken stock, potatoes, garlic, and saffron to a boil in a large pot; cover and simmer until potatoes are tender, about 20 minutes. Drain potatoes and return to the pot; reserve cooking stock for another use, if desired. Add milk, olive oil, salt, and black pepper to potatoes. Mash potatoes with a potato masher until smooth.

SAFFRON GARLIC NEW POTATOES

Steps:

• Melt the butter in a large saucepan over medium heat. Add the garlic and shallot and cook, stirring often, until the garlic begins to turn golden. Add the saffron powder, stir and cook an additional minute. Add the potatoes and toss to coat. Add the chicken stock, water, salt and paprika and bring to a boil. Reduce the heat to low, stir and simmer for 10 to 15 minutes, until the potatoes are fork tender. Stir in parsley. Transfer the potatoes and broth to a heat safe serving bowl or chafer and serve with sliced baguettes.

SAFFRON-CORN MASHED POTATOES

Steps:

• 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.

CORN MASHED POTATOES

Steps:

• Place the potatoes in a large pot, cover with cold water and season with salt. Bring to a boil, reduce the heat to medium and simmer until tender, about 20 minutes. Drain well, then cool slightly. Return the potatoes to the pot and, using a masher, mash the potatoes.
• Meanwhile, melt the butter in medium, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and corn and saute about 5 minutes. Season with salt and pepper. Add the cream and cook over medium-low heat for 3 minutes longer.
• Add the sauteed corn to the mashed potatoes and stir to combine until the liquid is fully absorbed. Season with salt and pepper. Serve immediately.

BUTTERY SAFFRON POTATOES

Steps:

• crumble saffron into water.
• heat butter in a skillet, then brown potatoes in 1 layer, turning over after 5 minutes.
• add water, salt,& pepper and simmer at medium, uncovered for 5 minutes.
• reduce heat to low and simmer 15-20 minutes more until water is evaporated.

SAFFRON MASHED POTATOES RECIPE - (4.4/5)

Steps:

• Place potatoes in a medium-large saucepan, then cover with cold water by 1 inch and add 1 teaspoon salt. Bring to a boil over high heat, about 15 minutes. Let cook until fork tender, 10-15 minutes more. Meanwhile, in a small lidded saucepan over low-medium heat, heat saffron, garlic and milk just until edges of milk start to bubble, about 10 minutes. Be careful not to let milk scald. Remove from heat, cover saucepan and let flavors infuse for 10 minutes. Add olive oil to milk infusion and gently reheat over low heat. Drain and mash potatoes. Fit an electric mixer with a paddle attachment and use it to whip mashed potatoes. With the motor running on low-medium speed, pour oil-milk infusion into potatoes in a slow, steady stream until velvety smooth, about 1 minute. Stir in remaining salt and Tabasco to taste. Ideally, allow purée to sit in a warm place to allow saffron flavor to fully develop, about 30 minutes.

MASHED POTATOES WITH CORN AND CHEESE

Steps:

• Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 12-14 minutes or until tender; drain. , Place potatoes in a bowl; mash with milk, butter, salt and pepper. Stir in corn and cheese.

GARLIC MASHED POTATOES WITH CORN

Steps:

• Saute onion, corn and garlic in oil till tender. Add cream, butter and saffron - heat till close to boil.
• Remove from heat, cover and let stand for 20 minutes.
• Add mixture to potatoes, stir well.
• Season with salt and pepper to taste.

GARLIC MASHED POTATOES WITH CORN

Steps:

• Heat oil in heavy medium skillet over medium heat. Add onion; sauté 5 minutes. Add corn and garlic; sauté until onion is golden and corn is tender, about 5 minutes longer. Add cream, butter and saffron. Bring to boil. Remove from heat. Cover; let stand 20 minutes.
• Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain well. Transfer to large bowl. Mash until smooth. Stir in corn mixture. Season with salt and pepper.