Citric Acid Free Garden Herb Mashed Potatoes & Cauliflower
Creamy, herby, and genuinely comforting, this mashed potato and cauliflower blend is the kind of side dish that quietly steals the show at the dinner table. Avoiding citric acid can be trickier than it sounds — it hides in everything from seasoning blends to flavored butters — so keeping this recipe built entirely from whole, unprocessed ingredients is what makes it such a reliable choice. Yukon Golds bring their naturally buttery flavor to the pot, while steamed cauliflower folds in seamlessly to lighten the texture without sacrificing that rich, satisfying feel. Warm milk and unsalted butter tie everything together into a silky mash, and a pinch of ground ginger adds just enough warmth to make the flavor feel a little more interesting than your average side. The finishing touch of fresh parsley, chives, and optional basil makes the whole bowl look and taste like something from a proper kitchen. It comes together with nothing more than a pot, a steamer, and a masher — simple technique, genuinely delicious results.
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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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