Gluten Free Cauliflower Mashed Potatoes
Creamy, buttery, and impossibly smooth, this mashed side dish is the kind of comfort food that earns a permanent spot on your dinner rotation. Half the bulk comes from cauliflower florets cooked right alongside the Yukon Gold potatoes, which means you get a lighter, silkier texture without sacrificing any of that rich, satisfying flavor. Warming the milk and butter together before mashing is a small step that makes a big difference — it keeps everything velvety instead of gluey. Because the whole dish is built from whole vegetables, dairy, and nothing else, there's no need to hunt down specialty products or scan labels for hidden additives. It's naturally free of wheat and grains without any swaps or workarounds, which is honestly the best kind of recipe. A handful of fresh chives stirred in at the end adds a gentle pop of color and a mild oniony bite that takes the whole bowl up a notch.
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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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