Saffron Mash

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

If you are going to serve these potatoes with fish, then it is nice to cook them in fish stock. If you are not, then don’t bother.


  • 900 g/2 lb floury potatoes, peeled and cut into chunks
  • salt
  • a


Boil the potatoes in fish stock or water with some salt. Heat together the saffron, garlic and milk, cover and infuse while the potatoes are boiling. Add the olive oil to the milk infusion and gently reheat. Drain and mash the potatoes – I think the best texture achieved is through a mouli-légumes. Put the potatoes in the bowl of an electric mixer, switch on and add the saffron mixture i