If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I love revisited cooking, a touch of new tastes that make old standard dishes taste just a little different. This is my favorite version of potato mash, a little saffron, bits of carrots here and there and a touch of mandarin juice to freshen it up. I like to serve this mash potato recipe with the Boeuf Bourguignon that I posted. —Babette's Feast
Serves 6 - 8
pounds Russet potatoes
cup heavy cream
tablespoons clementine or mandarin juice freshly squeezed
pinches saffron threads or 1 teaspoon of saffron powder
medium carrot shredded very thinly
tablespoons butter for carrots
- Bring the milk to a boil and add the saffron threads (or saffron powder) and allow to infuse. Set aside.
- Peel the potatoes, cut them in 4 and add to a pot with cold water and salt. Bring to a boil and cook for 15 to 20 minutes or until a blade of a knife goes in softly.
- While you cook the potatoes cook the carrot. Peel, shred thinly the carrot and sauté in the melted butter for 2 minutes. Season lightly with salt and white pepper. Turn of the heat and cover with lid.
- Drain the potatoes and immediately mash them with a potato ricer fitted with the disk with smaller wholes over a clean pan.
- Put the pan over medium low heat and add the milk with saffron and beat very well. Add the cream slowly always beating. Stir in the cooked shredded carrots and the mandarin juice, stir very well, season with salt and white pepper and allow to heat well and mix the flavours.
- Serve immediately.
- This recipe was entered in the contest for Your Best Mashed Potatoes