Recipe Detail Page

1. Preheat oven to 400°F (200°C).

2. Use a serrated knife to cut the stem end off garlic to expose the tops of the garlic cloves inside. Place, cut-side up, on a sheet of foil and drizzle oil into the top. Fold foil over top to enclose. Place on a baking sheet in the oven and roast for 45 to 50 minutes or until garlic cloves are soft and caramelized. Let cool completely then peel cloves or squeeze from skins and coarsely mash with a fork (can be done a day ahead). Set aside.

3. Place saffron threads in a small bowl. Add 1 tsp (5 mL) boiling water and let steep.

4. Place potatoes in a large pot with enough cold water to cover and season water well with salt. Bring a pot of water to a boil over high heat, turn down to medium and simmer for 40 minutes or until potatoes are very tender when pierced with a fork. Drain potatoes and use a paring knife to help you remove skins (rubber gloves are good protection from the heat). Pass hot potatoes through a ricer or use a potato masher to get them smooth.

5. While potatoes are cooking, melt butter in a small pot over medium heat. Pour about 2 tbsp (30 mL) melted butter into the bowl with saffron tea. Add cream to remaining butter in a pot and (watching carefully) bring just to a boil. Remove from heat and stir reserved roasted garlic into the pot.

6. Add roasted garlic cream mixture to mashed potatoes, stirring gently to incorporate and adjusting salt to taste. Fold in crème fraîche and transfer potatoes to a serving dish. Drizzle saffron butter over top, folding potatoes slightly to incorporate a little if desired and sprinkle with pepper.