MSG Free Cauliflower Mashed Potatoes
Creamy, comforting, and lighter than the classic version, this mashed side dish blends Yukon Gold potatoes with cauliflower for a bowl of pure cozy satisfaction. The cauliflower cooks right alongside the potatoes, so the whole process is streamlined and the two vegetables mash together into something silky and rich without any heavy additions. Warm milk and a touch of unsalted butter bring everything together, and a sprinkle of fresh chives on top makes it feel a little fancy without any extra effort. Every single ingredient here is whole and straightforward — no seasoning packets, no bouillon, no store-bought shortcuts that tend to sneak in hidden additives. For anyone navigating sensitivity to flavor enhancers, that kind of clean ingredient list is genuinely hard to find in a dish this satisfying. It works beautifully as a weeknight side next to roasted chicken or a simple piece of fish, and it reheats well if you happen to have leftovers.
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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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