High Fructose Corn Syrup 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 weeknight rotation. Blending Yukon Gold potatoes with cauliflower creates a lighter texture without sacrificing any of that rich, satisfying flavor you're after. The real win here is how clean the ingredient list is — just whole vegetables, real butter, low-fat milk, and a pinch of salt, with zero processed additives to worry about. Store-bought mashed potato mixes and seasoning packets are notorious for sneaking in sweeteners and syrups, so making this from scratch puts you fully in control. Warming the milk and butter together before mashing is a small step that makes a big difference, giving you that silky, restaurant-quality finish every time. A handful of fresh chives stirred in at the end adds a pop of color and a mild oniony bite that pulls the whole dish together beautifully.
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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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