Macadamia Free Cauliflower Mashed Potatoes
Creamy, buttery, and impossibly smooth, this mashed side dish sneaks in a full pound of cauliflower alongside Yukon Gold potatoes for a lighter take on a classic comfort food. The Yukon Golds bring their naturally rich, buttery flavor to the mix, so the finished bowl tastes indulgent even though it's made with low-fat milk and just a couple tablespoons of butter. Cooking the cauliflower right alongside the potatoes in the same pot keeps things simple and lets both vegetables reach that perfectly fork-tender texture before they get mashed together into something silky and satisfying. A finishing scatter of fresh chives adds a little color and a mild oniony bite that makes the whole dish feel a little more special. Every ingredient here is straightforward pantry and produce staple — no specialty items, no nut-based swaps, no hidden surprises. It's the kind of side that pairs with just about everything and disappears fast, whether you're serving it on a weeknight or bringing it to a holiday table.
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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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