Hazelnut Free Garden Herb Mashed Potatoes & Cauliflower
Creamy, herby, and just a little lighter than your average comfort food, this mashed potato and cauliflower blend is the kind of side dish that disappears fast. Yukon Golds bring their naturally buttery flavor 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 it all together into something velvety and satisfying. The finishing touch — fresh parsley, chives, and optional basil — lifts the whole dish with bright, garden-fresh flavor that makes it feel a little special even on a weeknight. A pinch of ground ginger adds just enough warmth to keep you guessing what makes it taste so good. For anyone navigating tree nut allergies, this recipe is naturally free of hazelnuts and any sneaky nut-based additions, relying entirely on wholesome, straightforward ingredients you can trust. It pairs beautifully with roasted chicken, grilled fish, or honestly just a good piece of crusty bread.
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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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