Lupin 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. Steaming the cauliflower until completely tender before mashing it together with Yukon Golds gives you a silky, cohesive texture that feels indulgent without being heavy. The warm milk and butter mixture gets stirred in at just the right moment, making every bite rich and smooth. A pinch of ground ginger adds a subtle warmth that you might not be able to place but absolutely won't want to leave out. Fresh parsley, chives, and optional basil folded in at the end keep things bright and garden-fresh rather than stodgy. Every ingredient here is straightforward and whole, so there's no need to scrutinize labels or worry about hidden legume-based fillers or flour blends that sometimes sneak into packaged mash products. This is clean, honest cooking that just happens to taste like something you'd order at a nice restaurant.
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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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