Pescatarian Cauliflower Mashed Potatoes
Creamy, buttery, and impossibly smooth, this mashed side dish is the kind of comfort food that earns a permanent spot on your weeknight rotation. Blending Yukon Gold potatoes with cauliflower florets creates a lighter, more nuanced mash without sacrificing any of that rich, velvety texture you're after. The trick of letting the drained vegetables steam dry over low heat before mashing is a small step that makes a big difference — no watery, gluey results here. Warm milk and melted butter get folded in at just the right moment, pulling everything together into something genuinely craveable. A scatter of fresh chives on top adds a little color and a mild oniony bite that rounds out every bite. Since every ingredient here is straightforward and plant-based aside from the dairy, this dish fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed. It pairs beautifully with roasted fish, seared salmon, or really anything else you're pulling together for dinner.
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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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