Ingredients

• 5 cups chicken stock
• 1 pound Yukon Gold potatoes
• 1 clove garlic, minced
• 1 teaspoon saffron threads, crushed
• 1/2 cup milk
• 2 tablespoons olive oil
• salt and ground black pepper to taste

Instructions

1. Bring chicken stock, potatoes, garlic, and saffron to a boil in a large pot; cover and simmer until potatoes are tender, about 20 minutes. Drain potatoes and return to the pot; reserve cooking stock for another use, if desired. Add milk, olive oil, salt, and black pepper to potatoes. Mash potatoes with a potato masher until smooth.