Walnut Free Cauliflower Mashed Potatoes
Creamy, comforting, and secretly lighter than the classic version, this mash blends Yukon Gold potatoes with cauliflower for a bowl of pure cozy satisfaction. The cauliflower cooks right alongside the potatoes, so there's no extra fuss — just one pot and a simple technique that delivers a silky, smooth result every time. Warm milk and melted butter bring everything together into something that tastes indulgent without feeling heavy. A finishing scatter of fresh chives adds a little color and a mild oniony bite that makes the whole dish feel polished. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just clean, simple cooking. It works beautifully as a weeknight side next to roasted chicken or a hearty stew, and it's the kind of dish that disappears fast at the table.
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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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