Beef Free Cauliflower Mashed Potatoes

Total time30 min

Prep time10 min

Cook time20 min

4.8

(11)

Creamy, buttery, and impossibly smooth, this mashed side dish is the kind of comfort food that earns a permanent spot on your weekly rotation. Blending Yukon Gold potatoes with cauliflower florets creates a lighter, more nuanced base than straight mashed potatoes — you get all the richness without the heaviness. Warmed milk and melted butter are folded in at just the right moment, giving the final mash a silky, restaurant-worthy texture that's hard to believe came from such a short ingredient list. The trick of letting the drained vegetables steam dry over low heat before mashing is a small step that makes a big difference, pulling out excess moisture so nothing turns watery or gluey. A finishing scatter of fresh chives adds a pop of color and a mild oniony bite that pulls the whole bowl together beautifully. Every ingredient here is straightforward and plant- or dairy-based, so there's zero guesswork about what's in your bowl — just clean, wholesome flavors you can feel good about serving to anyone at the table.

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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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