Vegan Saffron Mashed Potatoes

🥘 Ingredients

• all-purpose flour
  1.5 tbsp
• crushed garlic
  1 tsp
• ground
• non-hydrogenated margarine or vegan butter
  2 tbsp
• potatoes
  5 lbs
• saffron threads
  1 pinch
• salt
  1/2 tbsp, 1.75 tsp
• unsweetened canned coconut milk
  3/4 cup
• unsweetened non-dairy milk
  1 cup
• water
  1 tbsp

🍳 Cookware

• large pot
• mortar and pestle
• colander
• small saucepan
• potato masher

1. 1

   In a large pot , cover peeled and chunked potatoes with a few inches of cold water and add salt . Bring to a boil on the stovetop and simmer until tender, ⏱️ 20 to 25%minutes .

   potatoes: 5 lbs, salt: 1/2 tbsp
2. 2

   While potatoes are boiling, grind saffron threads into powder using a mortar and pestle . Add warm water to the ground saffron and allow to steep for ⏱️ 5 minutes .

   saffron threads: 1 pinch, water: 1 tbsp
3. 3

   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 .
4. 4

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

   non-hydrogenated margarine or vegan butter: 2 tbsp, all-purpose flour: 1.5 tbsp
5. 5

   Whisk in unsweetened non-dairy milk , unsweetened canned coconut milk , crushed garlic , salt , and the steeped saffron water. Cook over medium heat, whisking frequently, until it bubbles and thickens, ⏱️ 4 minutes .

   unsweetened non-dairy milk: 1 cup, unsweetened canned coconut milk: 3/4 cup, crushed garlic: 1 tsp, salt: 1/2 tsp
6. 6

   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.
7. 7

   Season with salt and ground white pepper or black pepper to taste. Serve hot.

   salt: 1.25 tsp, ground