Saff mash recipe

Saff Mash recipe

This article was published by: Matthew

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Ingredients

1 kg	floury potatoes
1 ½ liter(s)	fish stock
1 tsp	saffron threads
1 clove(s)	garlic, peeled and coarsley chopped
275 ml	olive oil
275 ml	light cream
	salt and pepper, to taste

Instructions

Peel the potatoes and cut them into rather small pieces. Drop into the fish stock and add the saffron and garlic. Bring slowly to the boil and simmer over low heat until the potatoes are cooked. The slower the cooking the more yellow the potatoes will be.

Drain, but retain the saffron threads and garlic with the potatoes. Add 1 or 2 tablespoons of the hot liquid to the potatoes and mash. Beat with a wooden spoon and gradually add the olive oil and cream. Season to taste with salt and pepper.

This goes well with cooked fish.

Variation:
To serve with meat substitute chicken stock for the fish stock.

Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a