Carrageenan Free Garden Herb Mashed Potatoes & Cauliflower
Creamy, herby, and just a little lighter than your average comfort food, this mashed potato and cauliflower blend is the kind of side dish that disappears fast. Yukon Golds bring their naturally buttery flavor to the pot, while steamed cauliflower folds in seamlessly to create a velvety texture without weighing things down. A touch of ground ginger adds a subtle warmth that makes the whole bowl feel a little more interesting than a standard mash. For anyone avoiding carrageenan — a thickener and stabilizer commonly added to flavored or shelf-stable dairy products — this recipe keeps things clean and straightforward. The milk and butter here are used as-is, with no processed dairy blends or cream-based shortcuts that might sneak in unwanted additives. Checking your milk label takes seconds, and then you're good to go. Fresh parsley, chives, and optional basil get folded in at the end so the herbs stay bright and fragrant rather than wilting into the background. It's a simple finishing move that makes this feel genuinely homemade and a little elevated. 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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