Elegant comfort food infused with the world’s most luxurious spice

Why This Recipe Stands Out

This dish pairs creamy Yukon Gold potatoes with saffron’s characteristic aroma and golden color. Warm milk and olive oil or butter create a silky texture suited to holiday meals or an elegant dinner.

The potatoes simmer in saffron-infused stock, so the flavor runs through the dish. Reserve the drained stock for a soup, risotto or sauce instead of discarding it.

Ingredients (Serves 4)

⭐ 1 lb (450 g) Yukon Gold potatoes, peeled & cubed
⭐ 5 cups chicken stock (or vegetable stock for vegetarian option)
⭐ 1 garlic clove, minced
⭐ ½ cup whole milk, warmed
⭐ 2 Tbsp extra-virgin olive oil or unsalted butter
⭐ 1 tsp Mehr Saffron threads, ground before use
⭐ Fine sea salt, to taste
⭐ Freshly ground black pepper, to taste

Steps of Preparation

1. Infuse & Simmer

  • Grind the saffron threads, then combine the ground saffron, chicken stock, potatoes, and minced garlic in a large pot.

  • Bring to a gentle boil, cover, and simmer until potatoes are tender (about 20 minutes).

2. Drain & Reserve Stock

  • Drain the potatoes, reserving the saffron-infused stock (perfect for soups or risotto).

  • Return potatoes to the pot.

3. Mash & Enrich

  • Add warmed milk, olive oil (or butter), salt, and pepper.

  • Mash until silky smooth, adjusting consistency with extra milk if needed.

4. Serve with Elegance

  • Transfer to a serving dish.

  • Garnish with a few saffron threads for a luxurious golden finish.

Approximate Time

  • Prep: 15 minutes

  • Cooking: 20 minutes

  • Total: 35 minutes

Chef’s Tip

✨ Don’t discard the reserved saffron stock—it’s liquid gold. Add it to soups, risottos, or sauces for extra flavor and aroma. This makes the most of the stock’s saffron aroma, flavor and golden color.