“Better than Mashed Potatoes” CREAMY Potatoes from La Mancha Spain

These creamy potatoes from La Mancha, Spain, known as patatas al azafrán, are truly what comfort food is all about. We’re talking a ton of delicious flavors, easy to make, and all done in just 30 minutes. Serve them as a tapas appetizer or even as a side dish.

To make this recipe, I used Yukon Gold potatoes. But you can use any potatoes you like. Though I do recommend using potatoes that are a bit more waxy than starchy, as they hold their shape better when being boiled. Other alternatives are new potatoes, golden delight, or even red potatoes.

What truly elevates this dish is the cream sauce. Made with olive oil, onions, garlic, flour, milk, vegetable broth, saffron, and thyme. You can mix it up and use different spices, as well as add in a pinch of crushed red pepper for a spicy kick.

TIPS & TRICKS to Make this Recipe: It took me about 15 minutes to get the potatoes perfectly boiled. It might take you less or more. Just ensure the potatoes are cooked al dente. If you overboil them, they will start to break apart in the cream sauce.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH GOLDEN SAFFRON

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Watch the Video Below on How to Make CREAMY Potatoes from La Mancha Spain

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Creamy Spanish Saffron Potatoes | Patatas al Azafrán

Course Appetizer, Side Dish

Cuisine Spanish

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4

Calories 361 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 1/4 lbs yukon gold potatoes (peeled) 1 kilogram
• 3 tbsp extra virgin olive oil 45 ml
• 1 small onion (finely chopped)
• 4 cloves garlic (roughly chopped)
• 1 tbsp all purpose flour 9 grams
• 3/4 cup low fat milk 180 ml
• 3/4 cup vegetable broth 180 ml
• 1/4 tsp saffron threads 0.17 grams
• 1/2 tsp dried thyme 0.50 grams
• 2 tbsp grated Manchego cheese 15 grams
• 2 tsp lemon juice 10 ml
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Cut the potatoes into bite-sized pieces that are 2 cm thick (3/4 inch), then add the chopped potatoes into a stockpot, all in a flat layer, and fill with water, just enough to barely cover the potatoes, season generously with salt, and heat with a high heat

2. In the meantime, heat a large fry pan with a medium heat and add in the olive oil

3. After a couple of minutes, add in the chopped onion and garlic, mix continuously, after 3 minutes and the onions are slightly translucent, add in the flour and continue to mix together for 2 minutes, then add in the milk, vegetable broth, saffron, and thyme, and gently mix together until you get a slightly creamy sauce

4. Once you end up with a slightly creamy sauce, about 4 to 5 minutes, season with salt & pepper, and mix together, then lower to a low heat and simmer

5. About 15 to 20 minutes after turning on the heat on the potatoes, they should be just cooked through; you can always pierce them with a toothpick to ensure they are done, you kind of want them al dente, at this point, using a large slotted spoon, transfer the potatoes directly from the stockpot to the pan with the simmering cream sauce, and it's ok if a little of the starchy potato water goes into the sauce

6. Turn off the heat on the pan, add the grated cheese over the potatoes and lemon juice, gently mix together until well mixed, transfer into a large serving dish, and top off with chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Spanish Golden Saffron I used to make this Recipe

Nutrition Facts

Creamy Spanish Saffron Potatoes | Patatas al Azafrán

Amount Per Serving

Calories 361 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 4g25%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 10mg3%

Sodium 255mg11%

Potassium 1188mg34%

Carbohydrates 52g17%

Fiber 6g25%

Sugar 5g6%

Protein 9g18%

Vitamin A 232IU5%

Vitamin C 54mg65%

Calcium 178mg18%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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