Artificial Food Coloring Free Garden Herb Mashed Potatoes & Cauliflower
Creamy, herby, and genuinely comforting, this mashed potato and cauliflower blend is the kind of side dish that earns a permanent spot on your dinner rotation. Steamed cauliflower gets folded right in with the Yukon Golds, adding a subtle lightness to the mash without sacrificing that rich, velvety texture everyone loves. Warm milk and butter bring it all together, while a pinch of ground ginger adds just enough quiet warmth to make the flavor feel a little more interesting than your average mash. The real finishing touch is the trio of fresh herbs — flat-leaf parsley, chives, and optional basil — stirred in at the end so every bite has a bright, garden-fresh lift. Every single ingredient here is whole and straightforward, which means no dyes, no synthetic additives, and no squinting at a label trying to decode a color number. It's the kind of clean, from-scratch cooking that feels effortless but looks genuinely impressive on the table. Serve it straight from the pot while it's still steaming for the best possible texture.
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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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