Potato Sauce

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The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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Potato Sauce – the words do not encourage immediate epicurean feelings. But this, based on a sauce served at the Cipriani in Venice, has the advantage of good visual appeal – a rich cream flecked with saffron – as well as an agreeable affinity with a variety of foods. The dominant flavour is garlic; it is good with seafood, chicken and lamb, and makes an interesting alternative to ‘mash’ with ‘bangers’.


  • 3 oz (75 g) potato, peeled, cooked and puréed
  • 2 cloves garlic, peeled
  • 4 fl oz (110 ml) olive oil
  • Large pinch of saffron
  • 2 fl oz (50 ml) hot water
  • 1 egg yolk
  • Sea salt and freshly ground black pepper


Crush the garlic roughly and leave to marinate in the olive oil for about 30 minutes. Pour the hot water onto the saffron.

While the potato purée is still warm stir in the egg yolk and the saffron liquid. Using a hand whisk, slowly add the strained olive oil until the sauce is smooth. You may need to add a little more water. Season well.

‘If you want to get that foreign taste, which many people fancy in mashed potatoes, try the following method:– when your potatoes are nicely boiled, and drained, turn them back into their saucepan, which, after the draining, you must rub lightly with garlic: go on as previously described, be liberal with your butter, and instead of the milk, add a little stock from the soup kettle. A dust of pepper, and a little nutmeg, will complete the purée, for remember that mashed potatoes abroad goes by the name of purée de pommes de terre, and is sent to table not nearly as stiffly moulded as ours.’

From Culinary Jottings for Madras by ‘Wyvern’, 1878.

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