Saffron Mashed Potatoes {Giveaway}

Add a touch of gourmet with a very simple ingredient. Whip up some golden Saffron Mashed Potatoes for your next meal!

Saffron Mashed Potatoes by and a chance to win 5-grams of FREE saffron! (giveaway ends 12/2/2014)

With this week of thanks upon us, I know one thing I am thankful for: I do not have to host the Thanksgiving dinner this year! My mom has volunteered to do that. Since this will be the first Thanksgiving in YEARS that I will be celebrating with my parents, it certainly will be a special time. Of course, not hosting does not mean not cooking. I have my to-do list, so pardon my short post!

I mentioned before about my potato harvest experience in Idaho. Well, waiting for me when I arrived home was a giant box of freshly harvested Idaho potatoes. What a great gift! You could smell the freshness, as the potatoes still had genuine Idaho dirt on them!

And as promised, here are the first of many potato recipes I have to share with you!

Mashed potatoes are a staple in the Thanksgiving meal, but my family certainly enjoys them all year round. Whether you like them plain or jazz it up with extra ingredients, mashed potatoes scream “comfort food” to me.

I decided to add a little Persian touch to my recipe with the addition of saffron. This is such a simple way to add a bit of gourmet to a family classic.

Saffron Mashed Potatoes by and a chance to win 5-grams of FREE saffron! (giveaway ends 12/2/2014)

For 3-pounds of potatoes, I used a pinch of saffron threads. Once crushed in my mortar and pestle, it yields about 1/4-teaspoon of powder. For more Persian flavor, add a dash of golpar, Persian Hogweed (Heracleum persicum), to each serving (read all about golpar here).

And look at the golden color. I can’t describe the smell, but trust me. It’s there.

Saffron Mashed Potatoes

Add some color and a bit of gourmet to your mashed potatoes with one simple ingredient: Saffron! Recipe by Laura Bashar of Family Spice


  • 3 lb russet potatoes
  • 1 3/4 tsp salt
  • 1/4 tsp saffron, crushed
  • 2 TBS water, hot
  • 2/3 cup milk, whole
  • 2 TBS butter, unsalted


  1. Wash, peel and cut into big chunks:
    • 3 lb russet potatoes
  2. Place potatoes in a medium-sized pot, cover with water and add:
    • 1 tsp salt
  3. Cover pot and bring water to a boil over high heat. When water comes to a boil, take lid off and reduce heat to medium-low until potatoes are tender, about 20 minutes.
  4. While potatoes are cooking, combine in a small bowl:
    • 1/4 tsp saffron , crushed
    • 2 TBS water , hot
  5. When potatoes are fork tender, drain in a colander.
  6. Place the empty hot pot back over the burner over low heat and combine:
    • 2/3 cup milk, whole
    • 2 TBS butter, unsalted
    • 3/4 tsp salt
  7. Stir until butter has melted, then pour in the reserved saffron water.
  8. Return potatoes to the pot. Mash the potatoes with a potato masher until well blended and uniformly golden.
  9. Serve warm.

Prep Time:

Yield: Serves 4

Cook Time:

Remember, high quality saffron threads are not orange or yellow, but DEEP red. You know you have saffron but it’s amazing aroma, right out of the jar/pouch! Always buy your saffron in threads, not powdered, as many powdered versions have added dyes to it. Yes, saffron is expensive, but very little goes a long, long way. And my last tip: Do not substitute saffron with turmeric. They may both turn your food golden, but they are two completely different spices with different flavor profiles.

In the next week I will have saffron available to purchase here on my blog, so look out for it. Until  then, I have a giveaway for you!

Giveaway to win 5-grams of FREE saffron from (giveaway ends 12/2/2014)

Giveaway Time!

Yup, it’s that time of the year! I have 5-grams of HIGH QUALITY Persian saffron to giveaway to one lucky reader. The retail value of this is approximately $50. Saffron is a lot like gold and oil prices. The price varies based on demand and quality. This is premium saffron that I use regularly in my cooking. And 5-grams will definitely last you even a busy food blogger a a year or two! So don’t be afraid to use it beyond the paella recipe. You can find all of my saffron recipes here for more inspiration!

To enter the giveaway:

1. Leave a comment below telling me what you would make with your free saffron. (This is necessary for the contest)

Optional ways to gain extra entries:

2. Subscribe to my blog here AND receive my FREE Saffron Ebook.

3. Share this post on your favorite social media channels: Facebook, Twitter, Google+ and Pinterest. Just be sure to tag me on the share and leave the URL here in the comments.

This giveaway is open to U.S. and international residents alike!!! Giveaway ends December 2nd, 2014. 

AND I’m giving away a very cool Nutri Ninja Ninja Blender! Click here to enter THAT giveaway!

Happy holidays and good luck to you all!

Disclosure: The Idaho Potato Commission provided me with beautiful Russet Potatoes that I used for this recipe. I was not compensated in any other way for this post. I am providing the 5-grams of saffron for the giveaway. The opinions I expressed here are mine. If I didn’t like it, I wouldn’t blog about!

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23 Responses to Saffron Mashed Potatoes {Giveaway}

  1. ahu at #

    Wow, Laura, these look amazing! What WOULDN’T I do with a bunch of saffron… Staying in line with your love of olive oil, I’d bake something with Olive Oil and include saffron. Perhaps a citrus olive oil cake!

    Beautiful shot of that mountain of saffron. 🙂

    • Ahu, I am sure anything you make will turn out beautifully!

      • Reza at #

        Wife, not sure about “everything” as I do not think that the Saffron Beer will ever take off. I’m still waiting for it to possibly taste aged enough to drink. That being said, it does make a pretty darn good chicken Kabob marinade. Cheers

        • Wow, honey, you finally left a comment on my blog! Yeah, saffron beer wasn’t very tasty, but it did make a good marinade. Now get back to work!

  2. Deb McGee at #

    i would make my Gram’s recipe for saffron buns with golden raisins.

  3. Laura, this is interesting. I never thought of using saffron on mashed potatoes. Looking forward to seeing your other potato related posts.

  4. Mayra at #

    Seafood paella!

  5. Connie at #

    Thanks for the suggestion of adding saffron to potatoes. They are beautiful. I would love to have saffron to make Persian Love Cake.

  6. Hello Laura,
    I always follow your blog and also your little and big new ahievements, congrats!!
    Wow!! Saffron!! A serious spice!!
    I’ve recently worked with it in my blog, it is written in Spanish, but you know, food (as well as music) is an international language… Here’s my inspiration

    It will be awsome to have Persian saffron in my kitchen, a very special jewel for a cook!
    Thank you very very much!

    Muchas gracias!


  7. Mary Kay at #

    oooohh!! With something as precious as Persian saffron I would first allow it to shine by enjoying a simple cup of saffron tea, actually many cups of saffron tea. 🙂 I would love to taste my almond saffron brittle made with saffron of this quality, and then who could resist some yummy tahdig? I have a couple of cookie recipes pinned that call for saffron and those would be what I would do next. Fabulous giveaway – thanks!

  8. Lyndsey at #

    I would make paella – it’s one of my favorites!

  9. kelly at #

    I would love to make things that I have recipes for …..I really like the idea of trying those mashed potatoes too, but I really enjoy saffron rice which is a real treat.

  10. Kayla Carmichael at #

    I never would have thought to use saffron in potatoes! Genius! If I were to win the free saffron, I have a couple of recipes I would love to try. I have one for a baked penne with sausage, cauliflower and tomato. I also have a recipe for saffron risotto and butternut squash I’m pretty excited about trying.
    Looking forward to your upcoming posts!
    Kayla C.

  11. Lynette at #

    I would incorporate saffron into my special Shabbat Challah, a braided egg enriched bread served on Friday evening every week!

  12. karen at #

    I would use it in a vegetarian paella!

  13. I’d make an Indian Saffron Rice!

  14. Saffron Pistachio Ice Cream! I had it at a Persian ice cream shop once and it was amazing. Just got my own ice cream maker so I’m dying to try out my own version 😛

  15. gayle gildehaus at #

    I have no idea what I would make because Saffron has always been way out of my league because of the price.But I assure you if i won I would gather lots of recipes to work with it!

  16. Annette at #

    I would make saffron rice and then read up on additional recipes to use with saffron.

  17. Annette at #

    I subscribed to your blog. 🙂

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