Seed Oil Free Cauliflower Mashed Potatoes
Creamy, buttery, and impossibly smooth, this mashed potato and cauliflower hybrid is the kind of comfort food that earns a permanent spot in your weeknight rotation. The magic here is in the simplicity — Yukon Golds bring that naturally rich, velvety texture while cauliflower quietly lightens things up without sacrificing any of the indulgence. Every ingredient on this list is exactly what it sounds like, which is a genuine relief when you're trying to avoid the refined vegetable and seed oils that sneak into so many store-bought or restaurant versions of this classic side. Warming the milk and butter together before mashing is a small step that makes a big difference, giving you that silky, restaurant-quality finish without any shortcuts. A scatter of fresh chives on top adds a little color and a mild oniony bite that pulls the whole bowl together. This is the kind of dish that proves clean eating doesn't have to mean boring eating.
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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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