Mashed Potatoes & Clouds Recipe

Mashed Potatoes & Clouds Recipe

I posted these pureed potatoes years prior, but(!), seeing as crushed potato season is practically around the bend, I thought I’d refresh them with a couple of notes and proposals. The main issue? They’re unbelievably tasty. Rich pinnacles and cloud-like potatoes showered with a saffron garlic margarine, and finished with a toasted almond, coriander, sesame sprinkle. Straightforward, however with an a sufficient contort to make them unique.

This post initially began with a few insights on all the cloud photos in my telephone. A lopsided number. I saw it while looking back, back, back searching for a photo I took in Fez. I saw heaps of mists, sky scapes, shots out a plane window, and (hands covering face) nightfalls. The cloud shots are my top pick. Anyway, I needed to impart a couple of them to you. What’s more, that made them think about making sense of a formula tie-in. Meringues, isn’t that so? Goliath surging ones – we make them regularly. However, at that point it jumped out at me, the occasions are close, and possibly I ought to do another adaptation of pureed potatoes? In this way, here we go.


  • 3 pounds potatoes, washed and cut into 2-inch chunks
  • 8 tablespoons unsalted butter
  • 3 medium garlic cloves minced
  • 1 pinch of saffron
  • 1 teaspoon dried coriander
  • 1/3 cup toasted sliced almonds
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons dried oregano
  • 1 cup whole milk, gently warmed
  • 1 1/2 teaspoons sea salt, plus more to taste


To an extensive pot of bubbling, salted water include the potatoes. Cook until delicate all through, yet not coming apart, around 15 minutes - it truly relies upon the potatoes.
Meanwhile, set up your garnishes. Liquefy 6 tablespoons of the spread delicately in a little pan over medium-low warmth. Mix in the garlic, and permit to soak there finished low warmth for 5-10 minutes. Expel from warm. You can either leave the garlic bits in, or strain them out. In any case, now, blend in the saffron, and a squeeze of salt, and put aside.
Squash the coriander seeds in a mortar and pestle. Include the almonds, and squash them, however less that they swing to glue. Blend in the sesame seeds, and afterward the oregano. Pulverizing the oregano in the middle of your palms as you include it.
At the point when the potatoes are delicate, deplete them, and come back to the cooking pot over the most reduced warmth. Pound together with the drain, the rest of the 2 tablespoons margarine, and the salt. Serve hot, finished with the garlic margarine and almond blend.