Paraben Free Garden Herb Mashed Potatoes & Cauliflower
Creamy, herby, and just a little lighter than your classic mashed potatoes, this blended mash brings together Yukon Golds and steamed cauliflower for a side dish that feels both comforting and fresh. The cauliflower melts right into the potatoes after steaming, so you get a silky, cohesive texture without any fuss. A warm milk-and-butter mixture gets stirred in for richness, while a pinch of ground ginger adds a subtle warmth that makes the whole bowl feel a little more interesting. The real star, though, is the finish — fresh parsley, chives, and optional basil folded in at the end give every bite a bright, garden-fresh lift. For anyone navigating paraben sensitivities, the appeal here is how clean and straightforward the ingredient list is. Every component is whole and recognizable, with no processed additives or preservative-heavy shortcuts hiding in the mix. Cooking from scratch like this puts you fully in control of what goes into the dish, which is exactly the kind of reassurance that makes a recipe worth bookmarking. This one is easy enough for a weeknight but polished enough to earn a spot on a holiday table.
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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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