Eggless Cauliflower Mashed Potatoes
Creamy, fluffy, and deeply comforting, this mash blends Yukon Gold potatoes with cauliflower for a bowl of pure weeknight satisfaction. The cauliflower cooks right alongside the potatoes, so there's no extra prep — just one pot and a simple, clever technique that keeps things easy. Warm butter and milk are stirred in at the end, giving the mash a silky, rich texture that feels indulgent without being heavy. Because the whole dish comes together with straightforward pantry staples, there's no need to scan labels for hidden egg-based thickeners or binders that can sneak into store-bought versions. A quick steam-dry step after draining makes sure the mash stays fluffy rather than watery — a small move that makes a big difference. Finish it with a scatter of fresh chives and you've got a side dish that looks as good as it tastes.
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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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