Emulsifier 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. Many store-bought mashed potato mixes and even restaurant versions rely on emulsifiers to achieve that silky texture, so making it from scratch is really the only way to know exactly what you're eating. Here, the creaminess comes entirely from warm milk, melted butter, and the natural starch of Yukon Gold potatoes — no additives, no stabilizers, nothing hidden. Steaming the cauliflower before mashing it in keeps the texture light and fluffy rather than watery, which makes a real difference in the final result. A pinch of ground ginger adds a subtle warmth that you might not be able to place but will definitely notice, and the fresh parsley, chives, and basil fold in at the end to keep everything bright and fragrant. It's simple enough for a weeknight but polished enough to sit alongside a holiday roast without apology.
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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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