Chicken Free Cauliflower Mashed Potatoes
Creamy, comforting, and secretly lighter than the classic version, this mashed potato dish gets a clever boost from cauliflower cooked right alongside the Yukon Golds. The two vegetables simmer together until completely tender, then get mashed with warm milk and melted butter into something impossibly smooth and rich-tasting. Yukon Golds are the right call here — their naturally buttery flavor means you don't need to overload on fat to get that satisfying, velvety texture. Letting the drained vegetables steam dry for a minute or two before mashing is a small step that makes a big difference, keeping things fluffy rather than watery. A handful of fresh chives stirred in at the end adds a gentle pop of color and a mild oniony bite that makes the whole bowl feel a little more special. This is the kind of side dish that disappears fast, whether it's anchoring a weeknight dinner plate or showing up at a holiday table.
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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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