LCBO Food & Drink Holiday 2020

3 lbs (1.36 kg) medium Yukon Gold potatoes, scrubbed Salt

with salt. Bring 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 bowl with saffron tea. Add cream to remaining butter in pot and (watching carefully) bring just to a boil. Remove from heat and stir reserved roasted garlic into pot. 6 Add roasted garlic cream mixture to mashed potatoes, stirring gently to incorpo- rate and adjusting salt to taste. Fold in crème fraîche and transfer potatoes to a serving dish. Drizzle saffron butter overtop, folding pota- toes slightly to incorporate a little if desired, and sprinkle with pepper.

1/3 cup (80 mL) unsalted butter 1/2 cup (125 mL) whipping cream 1/2 cup (125 mL) crème fraîche Coarsely ground black pepper

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 overtop to en- close. 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

Yukon gold mash with roasted garlic, saffron & crème fraîche

Steeping the saffron in a little hot water brings out its flavour and colour. Adding it to a bit of melted butter creates a flavourful golden liquid to drizzle over your potatoes. 1 large head garlic 1 1/2 tsp (7 mL) olive oil 1/2 tsp (2 mL) saffron threads, crumbled 1 tsp (5 mL) boiling water

Serves 6 to 8

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FOOD & DRINK HOLIDAY 2020