Cashew Free Cauliflower Mashed Potatoes
Creamy, buttery, and impossibly fluffy, this mash blends Yukon Gold potatoes with cauliflower for a side dish that feels indulgent without being heavy. The cauliflower cooks right alongside the potatoes in the same pot, so there's no extra fuss — just a naturally lighter texture that still delivers all the comfort you want from a classic mash. Warming the milk and butter together before adding them to the vegetables is a small step that makes a big difference, keeping everything silky and smooth rather than gluey or stiff. A finish of fresh chives adds a little color and a mild oniony bite that pulls the whole bowl together. Tree nut allergies can make creamy side dishes tricky since some recipes sneak in cashew cream or nut-based butter alternatives, but this one keeps things straightforward — just real dairy, simple vegetables, and nothing to second-guess. It's the kind of recipe that earns a permanent spot on your weeknight rotation and holds its own at a holiday table too.
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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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