Cinnamon Free Garden Herb Mashed Potatoes & Cauliflower
Creamy, herby, and genuinely comforting, this mashed potato and cauliflower blend is the kind of side dish that steals the show at the dinner table. Steaming the cauliflower separately keeps it tender without waterlogging the mash, and combining it with buttery Yukon Golds gives you a lighter texture that still feels indulgent. A touch of ground ginger adds just enough warmth and depth without leaning on any spice that might cause concern for those avoiding cinnamon — which can sneak into spice blends and seasoning packets more often than you'd expect. Making this from scratch with individual, clearly labeled ingredients means you stay in full control of what goes into the bowl. The finishing move is the fresh herbs — parsley, chives, and optional basil folded in at the end — which brighten the whole dish and make it taste like something from a proper restaurant side menu. It pairs beautifully with roasted chicken, grilled fish, or honestly just a fried egg on top for a cozy weeknight dinner.
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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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