A recipe from Sophie Grigson’s ” Taste of the Times”.
Ingredients
- 10 plump garlic cloves peeled
- 2 1/4 lb floury potatoes
- 10 fl oz milk
- a good pinch saffron
- 2 oz butter
- sea salt
Servings:
Instructions
- Put the garlic into a small pan, cover with water and bring up to the boil, then drain.
- Boil the potatoes in their skins together with the blanched garlic.
- While the potatoes are cooking bring the milk up to the boil, then draw off the heat and sprinkle over the saffron strands.
- Drain and peel the potatoes and return them to the pan, together with the garlic and butter. Mash thoroughly with a potato masher while still hot.
- Beat over a low heat, gradually adding the saffron milk a splash or two at a time. Season with salt, check seasoning and serve.
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