Nutmeg Free Cauliflower Mashed Potatoes
Creamy, comforting, and lighter than the classic, this mashed potato and cauliflower blend is the kind of side dish that earns a permanent spot on your dinner rotation. The Yukon Golds bring that buttery, naturally rich flavor while the cauliflower quietly adds body and a velvety texture you'd never guess wasn't all potato. Warming the milk and butter together before mashing is a small step that makes a big difference, giving you a silky, lump-free result every single time. So many mashed potato recipes lean on nutmeg as a finishing touch, which can be a real problem if you're avoiding it — but this one skips it entirely without sacrificing any depth or warmth. The salt and optional fresh chives do all the heavy lifting in the flavor department, keeping things bright and clean. There's no need to worry about hidden spices or pre-made seasoning blends here; every ingredient is straightforward and easy to verify. Whether you're serving it alongside a weeknight roast or bringing it to a holiday table, this bowl of mash is guaranteed to disappear fast.
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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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