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Perfect, Creamy Mashed Potatoes with Garlic Butter

I like the creamy texture new potatoes, Yukon golds, and yellow finns lend here, but good russet potatoes yield light, fluffy, beautiful mashed potatoes and are delicious as well. You can easily make these vegan by substituting olive oil for the butter, and your favorite non-dairy milk. Also, don't be thrown off by the saffron, you can leave it out if you don't have any. Enjoy!

Ingredients

  • 3 pounds potatoes, washed and cut into 2-inch chunks
  • 8 tablespoons unsalted butter
  • 3 medium garlic cloves minced
  • 1 pinch of saffron (optional)
  • 1 teaspoon dried coriander
  • 1/3 cup toasted sliced almonds
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons dried oregano
  • 1 cup whole milk, gently warmed
  • 1 1/2 teaspoons sea salt, plus more to taste

Instructions

Boil the Potatoes

  1. To a large pot of boiling, salted water add the potatoes. Cook until tender throughout, but not falling apart, about 15 minutes - it really depends on the potatoes.

Prepare the Garlic Saffron Butter

  1. Melt 6 tablespoons of the butter gently in a small saucepan over medium-low heat. Stir in the garlic, and allow to steep there over low heat for 5-10 minutes. Remove from heat. You can either leave the garlic bits in, or strain them out. Either way, at this point, stir in the saffron (if using), and a pinch of salt, and set aside.

Prepare the Almond Mixture

  1. Crush the coriander seeds in a mortar and pestle. Add the almonds, and crush them, but not so much that they turn to paste. Stir in the sesame seeds, and then the oregano. Crushing the oregano in between your palms as you add it.

Mash the Potatoes

  1. When the potatoes are tender, drain them, and return to the cooking pot over the lowest heat. Mash together with the milk, the remaining 2 tablespoons butter, and the salt. Serve hot, topped with the garlic butter and almond mixture.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Serves 10