Brazil Nut Free Garden Herb Mashed Potatoes & Cauliflower
Creamy, herby, and just a little lighter than your classic mash, this potato and cauliflower blend is the kind of comfort food that earns a permanent spot in your weeknight rotation. Yukon Golds bring their naturally buttery flavor to the pot, while steamed cauliflower folds in seamlessly to add body without weighing things down. A splash of warm milk and melted butter ties everything together into a silky, satisfying mash that feels indulgent without going overboard. The real magic happens at the end, when fresh parsley, chives, and optional basil get folded through — suddenly your side dish looks and tastes like something from a proper bistro. A pinch of ground ginger adds just enough warmth to make people wonder what your secret is. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just simple, whole-food cooking from start to finish. Serve it straight from the pot while it's still steaming for the best 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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