Cinnamon Free Cauliflower Mashed Potatoes
Creamy, comforting, and surprisingly light, this mashed side dish blends tender Yukon Gold potatoes with steamed cauliflower for a bowl of pure cozy satisfaction. The cauliflower melts right into the mix, adding body and a subtle sweetness without changing the familiar, velvety texture you expect from a great mash. Warm milk and butter bring everything together into something rich and smooth, while a sprinkle of fresh chives adds a little color and a gentle oniony finish. For anyone navigating spice sensitivities, this recipe is wonderfully straightforward — every ingredient is clean and easy to verify, with no blends or seasonings that might sneak in unwanted flavors. It's the kind of dish that works as a weeknight staple or a crowd-pleasing holiday side, and it comes together with nothing more than a pot, a colander, and a potato masher.
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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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