MSG Free Garden Herb Mashed Potatoes & Cauliflower
Creamy, herby, and genuinely comforting, this mashed potato and cauliflower blend is the kind of side dish that quietly steals the show at the dinner table. The cauliflower is steamed until completely tender before being mashed right alongside the Yukon Golds, giving the final dish a lighter, silkier texture without sacrificing any of that rich, satisfying feel. Warm milk and melted butter bring everything together, while a pinch of ground ginger adds a subtle warmth that makes the whole bowl taste just a little more interesting than your average mash. Fresh parsley, chives, and optional basil are folded in at the end, so the herbs stay bright and fragrant rather than cooking down into the background. For anyone navigating flavor enhancers and additives in packaged foods, this recipe is a breath of fresh air — every single ingredient is whole and straightforward, with nothing hidden in a seasoning packet or premade mix. The salt is the only seasoning doing heavy lifting here, and you control exactly how much goes in. It's the kind of clean, honest cooking that tastes like it took more effort than it actually did, which makes it perfect for weeknights and special occasions alike.
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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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