Rice 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. Yukon Golds bring their naturally buttery flavor, while steamed cauliflower lightens the texture without dulling the richness — it's a combination that works beautifully together. Warm milk and melted butter get stirred in for that silky, spoonable consistency, and a pinch of ground ginger adds just enough warmth to make you wonder why you haven't been doing this all along. Fresh parsley, chives, and optional basil are folded in at the end, so every bite has a bright, garden-fresh finish that feels anything but ordinary. For anyone navigating a grain-free table, this dish is a natural fit — every ingredient is whole and straightforward, with no hidden fillers or starchy add-ins to worry about. It comes together with simple technique and pantry staples, making it just as practical on a weeknight as it is impressive enough for a holiday spread.
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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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