Brazil Nut Free Cauliflower Mashed Potatoes
Creamy, comforting, and just a little lighter than the classic, this mash blends Yukon Gold potatoes with cauliflower for a bowl of pure cozy satisfaction. The cauliflower cooks right alongside the potatoes, so there's no extra fuss — just one pot doing all the heavy lifting. Warming the milk and butter together before adding them to the vegetables is the kind of small step that makes a big difference, giving you that silky, lump-free texture you're after. A finish of fresh chives adds a pop of color and a mild oniony bite that makes the whole thing feel a little more special. Because this recipe sticks to simple, whole ingredients — potatoes, cauliflower, milk, butter, and salt — there's no need to scan labels or worry about hidden tree nuts sneaking in through packaged mixes or flavored blends. It's the kind of side dish that earns a permanent spot in your weeknight rotation.
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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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