High Fructose Corn Syrup 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 getting mashed right alongside the Yukon Golds, creating a lighter texture without sacrificing that rich, satisfying feel. Warm milk and butter bring everything together into a silky 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 get folded in at the end, so every bite has bright, garden-fresh flavor. For anyone avoiding high fructose corn syrup, the challenge is often the sneaky stuff — the processed add-ins, flavored broths, or store-bought seasoning blends that can quietly introduce unwanted sweeteners. This recipe sidesteps all of that by relying entirely on whole vegetables, real dairy, and fresh herbs, so there's nothing to second-guess on the ingredient list. It's clean, straightforward cooking that just happens to taste indulgent. 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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