Xanthan Gum 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 cauliflower blends right in with the Yukon Golds, adding a subtle lightness without sacrificing that rich, velvety texture you want from a great mash. Many store-bought or restaurant versions of "lightened-up" sides rely on stabilizers and thickeners to hit that creamy consistency — this one gets there with nothing more than warm milk, butter, and a good potato masher. Every single ingredient here is naturally free of gum-based additives, so there's no label-scanning required. Drying out the drained vegetables over low heat before adding the milk mixture is a smart step that keeps things fluffy rather than watery, and it makes a real difference in the final result. A handful of fresh chives on top adds a pop of color and a mild oniony bite that pulls the whole dish together beautifully.
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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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