Gelatin Free Garden Herb Mashed Potatoes & Cauliflower
Creamy, herby, and just a little unexpected, this mashed potato and cauliflower blend is the kind of comfort food that earns a permanent spot in your weeknight rotation. The cauliflower steams until completely tender before being mashed right alongside the Yukon Golds, giving you a lighter, silkier texture without sacrificing any of that rich, satisfying feel. Warm milk and melted butter bring everything together into a velvety base, while a pinch of ground ginger adds a subtle warmth that makes the whole dish taste a little more interesting than your average mash. Fresh parsley, chives, and optional basil folded in at the end keep every bite bright and fragrant. Every single ingredient here is straightforward and plant- or dairy-based, so there's no need to scrutinize labels for hidden additives that can sneak into packaged sides and convenience foods. It comes together with simple techniques — boiling, steaming, mashing — making it genuinely approachable for any skill level. Serve it straight from the pot while it's still steaming for the best texture and flavor.
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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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