Saffron Mashed Potatoes

Saffron Mashed Potatoes #vegan #holiday #recipe

For almost every holiday gathering in my home, I make a pot of mashed potatoes. It’s an easy, no-fail kind of side dish that is loved by both kids and adults alike. So often, pareve potatoes rely on lots of margarine to achieve a buttery flavor. In this dairy-free version, I challenged myself to create a flavorful mash while using as little margarine as possible. The resulting potatoes were rich and creamy with a hint of exotic saffron flavor. Nobody missed the butter!

If you’re not worried about making these potatoes dairy-free, feel free to substitute butter for the margarine, milk for the non-dairy milk, and heavy cream for the coconut milk. These subs will take this recipe from amazing to “holy cow these might be the best mashed potatoes I’ve ever tasted.” For reals!

Saffron can be expensive; I tend to reserve it for holidays and special occasions. These potatoes would make an elegant side dish for Rosh Hashanah, or any holiday. They have a lovely golden color, creamy flavor and fluffy texture. I hope you love them as much as we do.

Recommended Products:

Mortar and Pestle

Large Pot

Potato Masher

Affiliate links help to support my website and the free recipe content I provide. A percentage of any purchase you make via these links will go towards buying ingredients, photography supplies and server space, as well as all the other expenses involved in running a large cooking website. Thank you very much for browsing!

Saffron Mashed Potatoes


  • 5 lbs. potatoes, peeled and cut into large chunks
  • Pinch of saffron threads (make sure you use a good quality saffron, the expensive stuff-- the other kind has no flavor)
  • 2 tbsp non-hydrogenated margarine
  • 1 1/2 tbsp flour (for Passover or gluten free use 1 tbsp potato starch)
  • 1 cup unsweetened non-dairy milk, or more if needed (almond, rice, soy, etc.)
  • 3/4 cup unsweetened canned coconut milk
  • 1 tsp crushed garlic
  • Salt and black or white pepper to taste

You will also need

  • Potato masher or ricer, mortar and pestle
Total Time: 35 Minutes
Servings: 8
Kosher Key: Pareve
  • In a large pot, cover the potato chunks with a few inches of water, then add ½ tbsp salt. Bring to a boil on the stovetop. Let the potatoes simmer for about 20-25 minutes till soft.
  • Saffron Mashed Potatoes #vegan #holiday #recipeWhile potatoes are cooking, grind the saffron threads to powder with a mortar and pestle. Add 1 tbsp of hot water to the ground saffron and let it soak for a few minutes.
  • Saffron Mashed Potatoes #vegan #holiday #recipeWhen the potatoes are done cooking, drain them thoroughly and return them to the hot pot on the stovetop. The heat source should be turned off; the residual heat from the pot will “dry out” the potatoes a bit, allowing them to soak up more of the good stuff later.
  • Meanwhile, in a small saucepan, melt 2 tbsp non-hydrogenated margarine over medium heat. Whisk in flour or potato starch to form a thick paste.
  • Saffron Mashed Potatoes #vegan #holiday #recipeWhisk in the non-dairy milk, coconut milk, crushed garlic, ½ tsp salt and the saffron water. Heat the mixture over medium, whisking frequently, till it boils and thickens.
  • Saffron Mashed Potatoes #vegan #holiday #recipePour the creamy saffron sauce over the cooked potato chunks, then mash with a potato masher till smooth. If using a potato ricer, push the cooked potatoes through the ricer first, then stir in the sauce. If the potatoes need moisture, add more non-dairy milk as you mash. Season with salt and pepper to taste. Don't skimp on the salt-- I usually use around 1 1/4 teaspoons or more. The salt really enhances the flavor of the saffron. Use white pepper if you want a more uniform golden look to the potatoes (without any black flecks).
  • Saffron Mashed Potatoes #vegan #holiday #recipeServe immediately.
  • Saffron Mashed Potatoes #vegan #holiday #recipe

Comments (21)Post a Comment

    1. No judgement here! I’m not a vegan, I just challenged myself to develop a dairy-free recipe with saffron that tastes buttery and delish. It will go great with lamb. :)

  1. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    This sounds wonderful…I’ll wait til I win the lottery (yea right) then I’ll buy some saffron to cook with this recipe! Am saving this recipe! Thanks for all the wonderful tempting recipes you’ve shared with us! You rock, Tory!! 😀

  2. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    You can also do mashed potatoes with mayo instead of margarine – feh – or butter.
    I’ve got a 3 month old kitten trying to eat the leather of my Dr. Scholls clogs.
    Have a wonderful time in Hawaii. Aloha. Good yontiff to all of the tribe.

  3. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Yum I will give this a try, normally I make my mash with a bit of nutmeg and 2 tbsp mayonaise to get my mash fluffy to keep it kosher, since no margarine in our home

Leave a Comment

Please rate recipe if you had a chance to try it: 5 4 3 2 1

Please read through the entire post and comments section before asking a question, as it may have already been answered. First time commenting? Read the comment policy.