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Saffron Mashed Potatoes

Saffron Mashed Potatoes


  • 4 lbs Yukon Gold potatoes
  • .02 oz of O&CO. Saffron
  • ½ cup heavy cream
  • 2 tsp. chopped garlic
  • 1 cup O&CO. floral olive oil, such as Castelas
  • 4 oz butter, softened and diced
  • 1 tsp. black peppercorns
  • O&CO. Fleur de Sel


  1. Peel and dice the potatoes. Boil the potatoes in a large pot of salted water until tender. Mash.
  2. Simmer the heavy cream with the saffron, garlic, and crushed pepper corns.
  3. Pour the cream over the mashed potatoes and mix gently. Add the butter and olive oil. Serve immediately.