Coconut Free Garden Herb Mashed Potatoes & Cauliflower
Creamy, herby, and just a little lighter than your average 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 texture to the pot, while steamed cauliflower folds in seamlessly to add body without weighing things down. A splash of warm milk and a knob of unsalted butter bring everything together into a silky, cohesive mash that feels indulgent without going overboard. The real magic is in the finishing touch — a generous fold of fresh parsley, chives, and optional basil that makes the whole dish taste bright and garden-fresh rather than heavy. A pinch of ground ginger adds just enough warmth to keep things interesting without announcing itself. Every ingredient here is straightforward and easy to verify, so there's no need to squint at labels or second-guess what's hiding in a store-bought side dish. This one goes beautifully alongside roasted chicken, grilled fish, or honestly just a fried egg on top.
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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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