Low Sugar Garden Herb Mashed Potatoes & Cauliflower
Creamy, herby, and genuinely satisfying, this mashed potato and cauliflower blend is the kind of comfort food that earns a permanent spot in your weeknight rotation. The cauliflower is steamed until completely tender and mashed right alongside the Yukon Golds, giving you a lighter, more nutrient-dense result without sacrificing that rich, velvety texture you're after. Warm milk and unsalted butter bring everything together into a silky base, while a pinch of ground ginger adds a subtle warmth that makes the whole dish feel a little more interesting than your average mash. The real finishing touch is the trio of fresh herbs — parsley, chives, and optional basil — folded in at the end so every bite has a bright, garden-fresh lift. For anyone keeping a close eye on added sugar, this recipe is a clean win: every ingredient is whole and straightforward, with zero sweeteners hiding in the mix. It's the kind of side dish that pairs beautifully with almost anything and tastes like you put in way more effort than you actually did.
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Learn more →Ingredients
4 servings
- 1 ½ lbs yukon gold potatoes, peeled and cut into 1-inch chunks
- 3 cups cauliflower florets (about ½ medium head), cut into 1-inch pieces
- ½ cup low-fat milk, warmed
- 2 tbsp unsalted butter
- ¼ tsp ground ginger
- ¾ tsp salt, plus more to taste
- 3 tbsp fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh chives, thinly sliced
- 1 tbsp fresh basil, 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 12–15 minutes, until a fork slides through the largest piece with no resistance.
- 2
While the potatoes cook, set a steamer basket over 1 inch of simmering water in a separate pot or use the same pot with a basket insert. Add the cauliflower florets, cover, and steam for 8–10 minutes, until completely tender and easily pierced with a fork.
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