Celery Free Cauliflower Mashed Potatoes
Creamy, comforting, and secretly lighter than the classic, this mashed potato dish gets a brilliant boost from cauliflower cooked right alongside the Yukon Golds. The two vegetables mash together into something impossibly smooth and velvety, with warm milk and melted butter pulling everything into a rich, cohesive bite. Yukon Golds are the ideal choice here — their naturally buttery flavor means you get serious depth without having to pile on extras. A finishing scatter of fresh chives adds a gentle pop of color and a mild oniony note that makes the whole bowl feel a little more special. For anyone navigating a celery-free lifestyle, this recipe is completely straightforward — every ingredient is clean and easy to verify, with no hidden stalks, seeds, or celery-derived seasonings lurking in the mix. It works beautifully as a weeknight side next to roasted chicken or a simple piece of fish, but honestly it's good enough to eat straight from the pot.
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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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