Black Pepper Free Cauliflower Mashed Potatoes
Creamy, comforting, and lighter than the classic version, this mashed potato and cauliflower blend is the kind of side dish that earns a permanent spot in your weeknight rotation. The cauliflower cooks right alongside the Yukon Golds, so by the time you drain the pot, both vegetables are perfectly tender and ready to mash into something silky and satisfying. Warm milk and melted butter bring everything together into a rich, velvety texture that honestly rivals any traditional mash. For anyone who needs to avoid black pepper — whether due to sensitivity, intolerance, or a digestive condition — this recipe is a genuine relief, because so many mashed potato recipes lean hard on it as a default seasoning. Here, salt does the heavy lifting, and a handful of fresh chives adds a gentle, bright finish if you want a little extra flavor. It's proof that skipping one spice doesn't mean sacrificing anything in the bowl.
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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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