Macadamia 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. Yukon Golds bring their naturally buttery texture to the pot, while steamed cauliflower lightens the mash without sacrificing any of that satisfying richness. A touch of ground ginger adds a subtle warmth that makes the whole dish feel a little more interesting than your average side. Warm milk and melted butter pull everything together into a silky, cohesive mash that's genuinely hard to stop eating. Fresh parsley, chives, and optional basil folded in at the end keep it bright and garden-fresh rather than heavy. Every ingredient here is straightforward and whole, so there's no need to scan labels or worry about hidden nut additions sneaking into your bowl. 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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