I posted these mashed potatoes years ago, but(!), seeing as mashed potato season is just around the corner, I thought I’d update them with a few notes and suggestions. The bottom line? They’re incredibly delicious. Buttery peaks and cloud-like potatoes drizzled with a saffron garlic butter, and topped with a toasted almond, coriander, sesame sprinkle. Simple, but with a enough of a twist to make them special.
This post originally started with some musings on all the cloud photographs in my phone. A disproportionate number. I noticed it when scrolling back, back, back looking for a picture I took in Fez. I saw lots of clouds, sky scapes, shots out a plane window, and (hands covering face) sunsets. The cloud shots are my favorite. Anyway, I wanted to share a few of them with you. And that got me thinking about figuring out a recipe tie-in. Meringues, right? Giant billowy ones – we make them often. But then it occurred to me, the holidays are near, and maybe I should do a new version of mashed potatoes? So, here we go.