You may also like
Categories:Viewed: 53 - Published at: 4 years ago
Ingredients
- 1 1/2 pounds Russet potatoes
- 1/2 cup milk
- 1/4 cup heavy cream
- 4 tablespoons clementine or mandarin juice freshly squeezed
- 1 1/2 pinches saffron threads or 1 teaspoon of saffron powder
- 1 medium carrot shredded very thinly
- 2 tablespoons butter for carrots
- salt
- white pepper
Method
- Bring the milk to a boil and add the saffron threads (or saffron powder) and allow to infuse. Set aside.
- Peel the potatoes, cut them in 4 and add to a pot with cold water and salt. Bring to a boil and cook for 15 to 20 minutes or until a blade of a knife goes in softly.
- While you cook the potatoes cook the carrot. Peel, shred thinly the carrot and saute in the melted butter for 2 minutes. Season lightly with salt and white pepper. Turn of the heat and cover with lid.
- Drain the potatoes and immediately mash them with a potato ricer fitted with the disk with smaller wholes over a clean pan.
- Put the pan over medium low heat and add the milk with saffron and beat very well. Add the cream slowly always beating. Stir in the cooked shredded carrots and the mandarin juice, stir very well, season with salt and white pepper and allow to heat well and mix the flavours.
- Serve immediately.
