Weekend Carnivore

Who ever said that vegetarian food can’t be comfort food? Not me! Even when I am in full Weekend Carnivore mode there are times when I just need a comfort food hit.

Mashed potatoes are a classic comfort food and the great thing is that unless you are making them in a very strange way they are a vegetarian dish. Another great thing about mashed potatoes is that there are so many things you can do to your normal mashed potatoes recipe to jazz it up. As long as you stick the the basics – potato, some sort of fat and a bit of liquid you are able to experiment to find just that right combination for any occasion.

In a recent experimental mood, I thought ‘hey, I wonder what happens if you put saffron into your mashed potatoes?’. At the same time, I was getting hungry for some buttermilk mashed potatoes. In the end, I decided to mash (pun sort of intended) the two ideas together and see what happened.

You know what? It worked! Saffron buttermilk mashed potatoes were born and my tummy and tastebuds thanked me.

Buttermilk is underused in the UK, I feel. Despite the name, it is actually a very low fat ingredient. Yet, it can work towards making some great creamy dishes and even salad dressings.

In this saffron buttermilk mashed potatoes recipe, the combination of the creamy buttermilk and the indulgent saffron work together to make something as classic and commonplace as your normal mashed potatoes feel like something really special. Yet, by using the skim milk and buttermilk it isn’t going to break the calorie bank – result!

Saffron Buttermilk Smashed Potatoes

Saffron buttermilk mashed potatoes recipe

Ingredients:

1 kilogram potatoes
150 millilitres skim milk
40 grams butter
pinch saffron threads
60 grams buttermilk

Directions:

1. Peel potatoes and chop into chunks.
2. Put into a large pot of salted boiling water and cook until tender which is usually about 20 minutes.
3. Meanwhile, combine the skim milk, butter and saffron into a small saucepan.
4. Heat gently, stirring often, until the butter has melted and combined with the milk.
5. Remove from the heat and allow the saffron to infuse into the liquid while your potatoes finish cooking.
6. Drain the potatoes well and then mash together with the buttery saffron mixture. I have taken to using an electric mixer on a slow speed to get a whipped potato texture.
7. Stir in the buttermilk and serve.

Makes: 4 servings