Almond Free Cauliflower Mashed Potatoes
Creamy, buttery, and impossibly smooth, this mashed potato and cauliflower hybrid is the kind of comfort food that earns a permanent spot in your weeknight rotation. The cauliflower cooks right alongside the Yukon Golds, so there's no extra fuss — just one pot, a simple warm milk and butter mixture, and a good mash until everything comes together in a silky, cloud-like bowl. Yukon Golds are the secret weapon here; their naturally buttery flavor means you get maximum richness without going overboard on the dairy. Letting the drained vegetables steam dry for a minute or two before mashing is a small step that makes a big difference, keeping things fluffy rather than watery. A scatter of fresh chives on top adds a little color and a mild oniony bite that rounds out every bite. The ingredient list is refreshingly short and completely free of nuts or nut-derived oils, so there's no label-reading stress — just straightforward, wholesome cooking from start to finish.
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Learn more →Ingredients
4 servings
- 1 lb yukon gold potatoes, peeled and cut into 1-inch chunks
- 1 lb cauliflower florets (about 1 small head), cut into 1-inch pieces
- ½ cup low-fat milk, warmed
- 2 tbsp unsalted butter
- ½ tsp salt, plus more to taste
- 2 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Place the potato chunks in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook for 8 minutes.
- 2
Add the cauliflower florets to the pot with the potatoes and continue to cook for 10–12 minutes, until both the potatoes and cauliflower are completely tender when pierced with a fork.
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