600g floury potatoes, peeled and cut into chunks
salt
generous tsp of saffron threads
1 clove garlic, peeled and finely chopped
4-5tbsp milk
75-100ml virgin olive oil
Tabasco, to taste

Boil the potatoes in salted water until cooked. Meanwhile, warm together the saffron, garlic, milk and olive oil in a small pan. Cover and infuse for 10 minutes. Drain the potatoes well; dry out in the oven if they seem excessively wet. Pass the potatoes through a mouli-légumes or potato ricer and then into a roomy bowl of an electric mixer. Beat together with the saffron mixture until light and fluffy. Scoop out into a hot serving dish and serve straightaway.