Pistachio 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 on your dinner rotation. Steaming the cauliflower until completely tender before mashing it together with Yukon Golds gives you a silky, cohesive texture that doesn't feel like a compromise — it just tastes like really good mash. Warm milk and melted butter bring richness, while a pinch of ground ginger adds a subtle warmth that makes the whole bowl feel a little more interesting than your average side dish. Fresh parsley, chives, and optional basil folded in at the end keep every bite bright and fragrant. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination stress to worry about. It comes together with simple techniques — boiling, steaming, mashing — making it approachable for a weeknight but polished enough to serve at a dinner party. Pair it with roasted chicken, grilled fish, or honestly just eat it straight from the pot.
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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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