A Fabulous New Recipe for Mashed Potatoes!
When it comes to mashed potatoes, I’ve relied on my favorite Irresistible Mashed Potatoes with Warmly Spiced Brown Butter/Ghee . The spiced brown butter spooned on top is truly irresistible. But this time around I wanted a different flavor profile because I would be serving them with a robustly spiced roast chicken and the potatoes needed to be able to stand up to those spices.
My first thought was to go with the flavors of mild chilies. I didn’t want a lot of spicy heat, but I did want a distinct chili flavor. I ended up getting there by using 3 different ingredients. Sweet Calabrian chili powder * has such a beautiful fruitiness, so I added a couple of tablespoons to my cream and let it steep. I also added a little sweet smoked paprika/pimentón * – not the hot version. Then I chopped up a fresh Fresno chili pepper and stirred it into the mix.
I need to be clear regarding my choice of chili powder. Sweet Calabrian chili powder * only contains chilies and a little salt. There are no other flavors in it. An appropriate substitute would be a good paprika. Not a hot paprika, but a sweet paprika. I buy this large container of Sweet Calabrian chili powder * and keep it in my freezer, so that it stays fresh. I use it for all kinds of recipes that call for good paprika. It is particularly fruity and I happen to love it.
While I loved the chili flavors, I thought they needed balancing and chose to use saffron threads. A half teaspoon did the trick. The almost mineral like flavor of saffron was wonderful with the sweetness of the chili powders. After whipping my cooked potatoes with the infused cream, butter, and salt, I covered them and set them to the side while I made the olive oil topping.
After heating a quarter cup of extra virgin olive oil in a small skillet I added nigella seeds * and large clove of grated garlic to the pan and cooked it for a minute or so. I used nigella seeds * because I think their slightly bitter allium flavor could hardly be more perfect with the rest of the flavors in my potatoes. Then I spooned the creamy potatoes into a bowl and poured the olive oil mixture on top. A few chopped fresh chives finished them off perfectly.
I’ve now made these several times in order to get the right mix and measurements of all the ingredients and I think I’ve nailed it. All I can tell you is we love them and I’m happy to have another option when I want enhanced mashed potatoes. So, there you have it, folks – another wonderful way to enjoy mashed potatoes from The Salted Potato!
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Mashed Potatoes with Saffron, Chili, and Nigella Seeds
6-8
servingsMashed potatoes are whipped with heavy cream that’s been infused with saffron threads, Calabrian Sweet chili powder, smoked sweet paprika, and a chopped fresh Fresno chili. I then quickly toasted nigella seeds in olive oil and added some grated garlic. After spooning this on top of the potatoes, I sprinkled everything with freshly snipped chives. Now, these are some great mashed potatoes!
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Ingredients
2 1/2 pounds russet potatoes, peeled and cut into 2 inch chunks
Morton kosher salt
3/4 cup, plus 2 tablespoons heavy cream
2 tablespoons Sweet Calabrian chili powder * or sweet paprika
1 teaspoon sweet smoked paprika/pimentón * - not the hot version)
1/2 teaspoon saffron threads, crumbled
1 unit mild red chili pepper, such as a Fresno, seeded and finely chopped
5 tablespoons cold salted butter, cut into 1/2 inch cubes
1/4 cup extra virgin olive oil
2 teaspoons nigella seeds *
1 large garlic clove, finely grated
1 tablespoon fresh snipped chives
Directions
- Place the potatoes in a large saucepan and cover with cold water. Salt the water generously - I use about 2 teaspoons. Bring to a boil, reduce the heat and let the potatoes simmer until they’re fully tender when pierced with a paring knife, roughly 20 minutes. Drain the potatoes and put them back in the saucepan over low heat, shaking the pan occasionally for a minute in order to allow any excess water to evaporate.
- In the meantime, add the cream, Sweet Calabrian chili powder ,* smoked paprika ,* saffron threads, and minced red chili to a glass measuring cup and heat in the microwave until steaming. Set aside and let steep for at least 20 minutes.
- Using a handheld electric mixer on medium speed, whip the potatoes, cream, butter, and 1/2 teaspoon kosher salt until fluffy and smooth. Taste for seasoning. Cover the pot with a lid.
- In a small skillet, over medium heat, cook the olive oil until shimmering. Add the nigella seeds * and stir. Add the garlic and stir until golden, 1-2 minutes. Remove from the heat.
- Spoon the potatoes into a serving bowl. Using the back of a large serving spoon, create waves in the potatoes. Pour the hot olive oil mixture onto the potatoes, letting it pool in the valleys created by the spoon. Sprinkle with the chives, serve and Enjoy!