| 4 baking potatoes (about 2 lbs.) | 1 head garlic, broken into cloves and peeled |
| salt | freshly ground white or black pepper |
| 1/4 tsp. saffron threads | 3/4 cup low fat milk |
| 1 Tbs. extra-virgin olive oil |
Peel the potatoes and cut them into 1/2" pieces. Place them and the garlic in a large heavy pot with cold salted water to cover. Bring to a boil, reduce the heat, and simmer 8-10 minutes, or until the potatoes are soft. Drain in a colander.
Meanwhile, soak the saffron threads in 1 Tbs. warm water.
Return the potatoes to the pan and cook over medium heat for a minute or so, stirring with a wooden spoon, to evaporate any water. Heat the milk in the top of a double boiler. Mash the potatoes with a masher or put them through a food mill. (Do not mash the potatoes in a food processor, or they'll be gummy.) Stir the saffron with its liquid into the mashed potatoes. Add the oil (if using) and enough milk to make the potatoes fluffy and creamy. Season with salt and pepper.
Serve at once.