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)
100mls (approx) of milk
2 Tbsp butter
10gms parmesan cheese
Slightly warm your milk (microwave is fine), then steep saffron threads for at least 60 minutes. If ground, you can skip this step!
Boil your potatoes in salted water until they are cooked through and soft
Remove from heat, add saffron milk, and butter and mash well. For extra velvety mash, place through a food processor or sieve.
Add parmesan and fold through