Oats Free Cauliflower Mashed Potatoes
Creamy, buttery, and impossibly smooth, this mashed potato dish gets a quiet nutritional boost from cauliflower cooked right alongside the Yukon Golds — and you'd never guess it wasn't the classic version. The two vegetables simmer together until completely tender, then get mashed with warm milk and melted butter into something that's genuinely luxurious. Yukon Golds are the secret weapon here: their naturally buttery flavor and waxy texture mean the final result is velvety rather than gluey. A quick steam-dry step after draining keeps things from turning watery, which is one of those small moves that makes a big difference. Fresh chives stirred in at the end add a little color and a mild oniony bite that rounds everything out beautifully. Every single ingredient in this recipe is naturally free from oats and oat derivatives — no thickeners, no fillers, nothing to second-guess — just straightforward whole foods you can feel good about.
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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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