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Saffron Mashed Potatoes

If you're looking to serve the fluffiest and most luxurious Thanksgiving mashed potatoes this year, this saffron mashed potato recipe is for you.
4.67 from 3 votes
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Servings: 6
Calories: 359kcal


  • Large pot
  • Potato masher


  • 3 pounds Yukon gold potatoes peeled and cubed
  • ½ cup butter
  • Pinch of saffron about 10–15 threads
  • 1 teaspoon garlic powder
  • ½ cup whole milk
  • ¼ cup heavy cream
  • Salt and pepper to taste


Cook the potatoes:

  • Cover the potatoes with cold water in a large pot and add a generous pinch of salt. Bring to a boil and cook until the potatoes are fork tender, about 15–20 minutes. Drain and return to the pot.

Melt the butter:

  • Meanwhile, melt the butter in the microwave in 10 second increments until melted. Add the saffron, crumbling it between your fingers first. Stir to combine and set aside.

Mash the potatoes:

  • Using a potato masher, mash the potatoes until completely smooth. Taste and season with salt, pepper, and garlic powder.
  • Pour in the milk, cream, and all but a tablespoon of the saffron butter and continue mashing until smooth and combined. Taste and season again to your preferences.

To serve:

  • Spoon the potatoes into a bowl and use the back of your spoon to smooth it out and create some dips and valleys. Pour the remaining saffron butter on top and serve immediately. Enjoy!


Calories: 359kcal | Carbohydrates: 41g | Protein: 6g | Fat: 20g | Sodium: 161mg | Fiber: 5g | Sugar: 3g | Vitamin C: 45mg
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