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
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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 potatoe