Pistachio Free Cauliflower Mashed Potatoes
Creamy, buttery, and impossibly smooth, this mashed side dish sneaks in a full pound of cauliflower alongside Yukon Gold potatoes for a lighter take on a classic comfort food. Yukon Golds are the secret weapon here — their naturally buttery flavor and waxy texture blend beautifully with the cauliflower, so the final result tastes indulgent without feeling heavy. Warming the milk and butter together before adding them to the mash is a small step that makes a big difference, keeping everything silky and preventing the mixture from turning gluey. A quick steam-dry over low heat after draining means you get maximum creaminess with zero waterlogged texture. Fresh chives stirred in at the end add a gentle pop of color and a mild oniony brightness that ties the whole bowl together. Every ingredient here is straightforward and nut-free by nature, so there's no label-scanning or substitution stress — just honest, wholesome cooking from start to finish.
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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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