BHA & BHT Free Cauliflower Mashed Potatoes
Creamy, comforting, and secretly lighter than the classic, this mashed side dish blends Yukon Gold potatoes with cauliflower for a bowl that feels indulgent without being heavy. The two vegetables simmer together until completely tender, then get mashed with warm milk and melted butter into something silky and satisfying. What makes this recipe such a smart choice for anyone avoiding synthetic preservatives is how straightforward the ingredient list is — every item is a whole, recognizable food with no additives hiding in the fine print. Packaged mashed potato mixes and even some store-bought frozen sides routinely contain BHA or BHT as stabilizers, so cooking from scratch here genuinely matters. Warming the milk and butter together before mashing is a small step that makes a big difference, helping everything come together into a smooth, lump-free texture. A sprinkle of fresh chives on top adds a little color and a mild oniony bite that pulls the whole dish together beautifully. This is the kind of clean, simple cooking that proves you don't have to sacrifice flavor to eat without compromise.
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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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