top of page
  • Writer's pictureargyleaustraliansaffron

Saffron Mashed Potato


  • 1 pinch Argyle Australian Saffron (5-7 threads), or if using ground saffron, the tip of a teaspoon

  • 500gm potatoes, peeled & cubed (3cm)

  • Salted water

  • 100mls (approx) of milk

  • 2 Tbsp butter

  • 10gms parmesan cheese


  1. Slightly warm your milk (microwave is fine), then steep saffron threads for at least 60 minutes. If ground, you can skip this step!

  2. Boil your potatoes in salted water until they are cooked through and soft

  3. Remove from heat, add saffron milk, and butter and mash well. For extra velvety mash, place through a food processor or sieve.

  4. Add parmesan and fold through

  5. Serve hot

79 views0 comments

Recent Posts

See All


bottom of page