Instructions: Cook potatoes in a large saucepan of boiling water for about 20 minutes or until tender.

Meanwhile, heat cream to simmering point in a small saucepan, then remove from heat. Place saffron in a small bowl with boiling water and leave to infuse for 10 minutes.

When potatoes are cooked, drain well, return to pan and add cream, saffron water and olive oil. Mash together well with a potato masher or fork, season with salt and pepper to taste, and serve.

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