Wash, peel and cut potatoes into big chunks.

Place potatoes in a medium-sized pot, cover with water and add 1 tap salt.

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.

While potatoes are cooking, combine saffron and 2 TBS hot water in a small bowl. Let saffron steep and set aside.

When potatoes are fork tender, drain in a colander.

Add milk, butter and ¾ teaspoon salt into the hot pot back and warm over low heat.

Stir until butter has melted, then pour in the reserved saffron water. Mix until combined.

Return potatoes to the pot. Mash the potatoes with a potato masher until well blended and uniformly golden.

Serve warm.