Citrus 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 mash together into something impossibly smooth and rich, with warm milk and butter pulling everything into a velvety, crowd-pleasing side. Yukon Golds are the ideal choice here — their naturally buttery flavor means you don't need to pile on extras to get that satisfying depth. For anyone navigating citrus sensitivities, this recipe is refreshingly straightforward: every ingredient on the list is exactly what it sounds like, with no hidden citrus-derived additives or acidic brighteners to worry about. A finishing scatter of fresh chives adds a gentle pop of color and mild oniony flavor without disrupting the clean, simple ingredient list. This is the kind of dish that earns a permanent spot in your weeknight rotation — easy enough for a Tuesday, impressive enough to bring to a holiday table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!