Once a ordinary staple of American diets in the 1950’s and 60’s, the mashed potato has been experiencing a makeover with more varieties than ever before. We can now find bacon, cheese, and garlic mashed potatoes in stores, and in restaurants where they don’t cost 20 dollars a side. But there is a newcomer–a delicious one: saffron mashed potatoes. The Wall Street Journal reports this recipe used best with main dishes ranging from roasted chicken to lamb to turkey–all delicious fall cuisines. Saffron threads, being on the expensive side, make this recipe not the most appropriate for your next tailgate party, but if you’re going for something a little extra special, this should work perfectly.

Ingredients:

2 pounds russet potatoes

2 teaspoons salt

1 heaping teaspoon saffron threads

1 large garlic clove, finely chopped

3/4 cup plus 2 teaspoons milk

3/4 cup plus 2 teaspoons olive oil

Your favorite hot sauce optional

1. Place potatoes in a medium-large saucepan, then cover with cold water by 1 inch and add 1 teaspoon salt. Bring to a boil over high heat, about 15 minutes. Let cook until fork tender, 10-15 minutes more.

2. Meanwhile, in a small lidded saucepan over low-medium heat, heat saffron, garlic and milk just until edges of milk start to bubble, about 10 minutes. Be careful not to let milk scald. Remove from heat, cover saucepan and let flavors infuse for 10 minutes. Add olive oil to milk infusion and gently reheat over low heat.

3. Drain and mash potatoes. Fit an electric mixer with a paddle attachment and use it to whip mashed potatoes. With the motor running on low-medium speed, pour oil-milk infusion into potatoes in a slow, steady stream until velvety smooth, about 1 minute.

4. Stir in remaining salt and hot saurce (optional) to taste. Ideally, allow purée to sit in a warm place to allow saffron flavor to fully develop, about 30 minutes.

Recipe from the Wall Street Journal.