Pecan Free Cauliflower Mashed Potatoes
Creamy, comforting, and secretly lighter than the classic version, this mashed side dish is the kind of thing that disappears fast at the dinner table. Yukon Gold potatoes bring their naturally buttery flavor and silky texture, while cauliflower quietly blends in to create a fluffier, more delicate mash without sacrificing any of the richness you're after. Warm milk and melted butter are stirred through at just the right moment, giving every bite that glossy, restaurant-quality finish. A quick steam-dry step after draining makes all the difference — no watery mash here, just smooth and velvety results every time. Fresh chives on top add a pop of color and a mild oniony bite that rounds the whole dish out beautifully. There are no nuts of any kind in this recipe, so it's a completely worry-free choice for anyone navigating tree nut sensitivities at the table. Whether it's a weeknight side or a holiday spread centerpiece, this one earns its place on the menu.
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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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