Chestnut Free Garden Herb Mashed Potatoes & Cauliflower
Creamy, herby, and just a little unexpected, this mashed potato and cauliflower blend is the kind of comfort food that earns a permanent spot on your dinner rotation. Steaming the cauliflower until completely tender before mashing it together with Yukon Golds creates a silky, cohesive texture that feels indulgent without being heavy. Warm milk and melted butter bring everything together, while a subtle hit of ground ginger adds a quiet warmth that makes the whole dish taste a little more interesting than your average mash. Fresh parsley, chives, and optional basil folded in at the end keep it bright and garden-fresh rather than stodgy. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden additives sneaking into your side dish. It comes together with basic kitchen equipment and pantry staples, making it just as practical on a weeknight as it is impressive enough to serve at a holiday table.
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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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