Hazelnut Free Cauliflower Mashed Potatoes
Creamy, buttery, and impossibly fluffy, this mashed potato dish gets a sneaky nutritional 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 that tastes deeply indulgent but is lighter than a classic bowl of mash. Yukon Golds are the secret weapon here — their naturally creamy texture means you don't need a heavy hand with the dairy to get that silky, lump-free finish. A finishing scatter of fresh chives adds a little color and a mild oniony bite that makes the whole thing feel a little more special. Every ingredient in this recipe is straightforward and whole, so there's zero concern about hidden nut-based additives or flavored oils sneaking in. It's the kind of comforting side dish that works on a weeknight dinner plate just as well as it does next to a holiday roast.
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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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