In a medium saucepan, place the potatoes, broth, cayenne, and saffron. Cook, covered, over medium heat for 15 minutes. Remove the cover and cook until the broth evaporates, 5 to 8 minutes more. While the potatoes are still hot, place them in a blender or processor, and gradually add the garlic and olive oil to taste. Puree thoroughly. Add pepper to taste and salt if desired, or additional saffron or cayenne to taste. Cool to room temperature or refrigerate, covered, to prevent a skin from forming. Will keep well for 5 days under refrigeration. Cal 40, Carb 4g, Protein 1g, Chol 0mg, Fat 3g or 60% (analyzed per tablespoon)