Turkey Free Cauliflower Mashed Potatoes
Creamy, fluffy, and deeply comforting, this mashed potato dish gets a clever upgrade by blending in cauliflower for extra body and a subtly earthy sweetness. Yukon Golds are the real secret weapon here — their naturally buttery texture means you get a silky, rich result without going overboard on fat. Warming the milk and butter together before adding them to the mash is a small step that makes a big difference, keeping everything velvety instead of gluey or stiff. The trick of letting the drained vegetables steam dry over low heat is worth every extra minute, since it prevents a watery mash and helps the whole thing come together beautifully. A scatter of fresh chives on top adds a pop of color and a mild oniony bite that rounds out the flavors. This is the kind of side dish that disappears fast at the table — no fancy technique required, just honest ingredients done right.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!