All Simple Vegetable Recipes




This delicious and stunning recipe for bright yellow mashed potatoes was created with fish in mind, so it is the fish version that I am giving. Use also as a topping for a fish pie. To serve saff mash with meat, cook the potatoes in chicken stock or water.

Serves 4

  • 2 lb (900 g) floury-variety potatoes

  • Large pan of prepared fish stock

  • Generous tsp saffron threads

  • 1 clove garlic

  • 1/2 pt (275 ml) best quality extra virgin olive oil

  • 1/2 pt (275 ml) thin cream or gold-top milk salt, pepper to taste

  1. Lightly peel the potatoes and cut into even-sized pieces. Drop into the fish stock and add the saffron and garlic. Bring slowly to the boil and simmer until the potatoes are cooked, bearing in mind that the slower the cooking the more yellow the potatoes will be.

  2. When cooked strain off the liquid and retain the saffron threads and clove of garlic with the potatoes. Add a tbs or two of the hot liquor to the potatoes and pass through a Mouli legume, sieve or use a masher. If you possess a Kenwood chef use the 'K' beater on speed 2 and gradually add the olive oil and cream until the mixture is light and fluffy. Manual beating is best done carefully and with a wooden spoon. Adjust seasoning and serve. The saffron threads will bleed slightly into the mash giving a pretty effect.

  3. Simon's favourite accompaniment to saff mash is individual portions of cod cooked thus: heat a dessert spoon of olive oil in a thick Le Creuset-type frying pan. Dust the cod with seasoned flour and cook for
    one minute on each side. Transfer to a very hot oven for five minutes and serve with wedges of lemon and a big bunch of watercress.

  4. Incidentally, the fish stock, now thickened by the potatoes, can be sewed as a soup. Merely season with salt and pepper and fold in some chopped fresh coriander for an oriental flavor.

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