---
title: Vegan Saffron Mashed Potatoes
author: Tori Avey
servings: 8
prep_time: 20m
cook_time: 25m
tags:
  - side
  - vegan
  - potatoes
  - thanksgiving
  - holiday
  - gluten-free
source: https://toriavey.com/saffron-mashed-potatoes/
---

In a #large pot{}, cover peeled and chunked @potatoes{5%lbs} with a few inches of cold water and add @salt{1/2%tbsp}. Bring to a boil on the stovetop and simmer until tender, ~boil{20%to 25%minutes}.

While potatoes are boiling, grind @saffron threads{1%pinch} into powder using a #mortar and pestle{}. Add warm @water{1%tbsp} to the ground saffron and allow to steep for ~steep{5%minutes}.

When potatoes are tender, drain thoroughly in a #colander{} and return to the hot pot with the heat turned off. Let the residual pot heat dry out the potatoes for ~{2%minutes}.

In a #small saucepan{}, melt @non-hydrogenated margarine or vegan butter{2%tbsp} over medium heat. Whisk in @all-purpose flour{1.5%tbsp} (or 1 tbsp potato starch for gluten-free) to form a smooth roux.

Whisk in @unsweetened non-dairy milk{1%cup}, @unsweetened canned coconut milk{3/4%cup}, @crushed garlic{1%tsp}, @salt{1/2%tsp}, and the steeped saffron water. Cook over medium heat, whisking frequently, until it bubbles and thickens, ~simmer{4%minutes}.

Pour the golden saffron sauce over the cooked potatoes. Mash with a #potato masher{} (or potato ricer) until smooth and creamy. If extra moisture is needed, splash in a little more non-dairy milk.

Season with @salt{1.25%tsp} and @ground white pepper or black pepper to taste. Serve hot.