Eggless Garden Herb Mashed Potatoes & Cauliflower
Creamy, herby, and lighter than your average comfort food, this mashed potato and cauliflower blend is the kind of side dish that quietly steals the show at the dinner table. Yukon Golds bring their naturally buttery flavor, while steamed cauliflower folds in seamlessly to add body and a subtle sweetness without changing the texture you love. A splash of warm milk and melted butter bring everything together into a silky, cohesive mash that feels indulgent without being heavy. The real magic comes at the end, when fresh parsley, chives, and optional basil get folded through — those bright green flecks make every bite taste alive and garden-fresh. A pinch of ground ginger adds just enough warmth to make you wonder why you've never tried it in mashed potatoes before. Since the whole dish is built around simple, whole ingredients, there's nothing hidden to worry about — no eggs, no binders, no surprises. This one works beautifully alongside roasted chicken, grilled fish, or honestly just on its own with a little extra butter melted 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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