Shellfish Free Cauliflower Mashed Potatoes
Creamy, buttery, and impossibly fluffy, this mashed side dish sneaks in cauliflower alongside Yukon Gold potatoes for a lighter take that still delivers all the comfort you're craving. The Yukon Golds bring their naturally rich, buttery flavor to the party, while the cauliflower blends in seamlessly once everything is mashed together — no one at the table will even notice the swap. Warming the milk and butter together before adding them to the vegetables is a small step that makes a big difference, keeping the mash silky and smooth rather than gluey or stiff. A finishing sprinkle of fresh chives adds a pop of color and a mild oniony brightness that pulls the whole bowl together. Every ingredient here is straightforward and easy to source, with zero concern about hidden shellfish derivatives that can sometimes lurk in processed or restaurant versions of this classic. It's the kind of simple, wholesome side that pairs beautifully with just about any main and comes together with minimal fuss.
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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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