Directions

1. Heat ¼ cup of the milk in a small, microwave-safe bowl, until warm to the touch (but not boiling).

2. Add in the crushed saffron threads and let steep for at least 5-10 minutes, until golden in color.

3. Meanwhile, peel the potatoes and place in a large pot (if possible, try to keep the potatoes whole. They get more waterlogged if they are cut).

4. Cover the potatoes with cold, heavily-saled water and bring to a boil over medium-high heat. Continue boiling until the potatoes are easily pierced with a fork but not falling about, about 30-35 minutes (cooking time will vary depending on the size of your potatoes).

5. Meanwhile, mix the saffron milk with your remaining 1 ¼ cups of milk and add to a small saucepan. Heat over medium-low heat until warm (but not boiling). Keep warm until ready to use.

6. Drain the potatoes and add to the bowl of an electric mixer (if you do not have an electric mixer you can mash the potatoes by hand).

7. Using your hands, mash the potatoes with the whisk attachment from your mixer, or with a potato masher, until broken down.

8. Once the potatoes are broken down, fit the mixer with the whisk attachment and turn it on low speed.

9. With the motor running, slowly add in the softened butter and season with 1 teaspoon of salt.

10. Once the butter is incorporated, drizzle in the warm saffron milk. Next, add in the cream cheese and another teaspoon of salt. Mix on low until well combined, smooth and creamy. (If you like your potatoes a little creamier, feel free to add in a touch more milk or butter).

11. Turn off the mixer and season to taste with salt. Transfer to a serving bowl and serve warm.