Seed Oil 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 secret to keeping it clean is refreshingly simple — butter and warmed milk do all the heavy lifting, so there's no need for any refined vegetable or seed oils that so often sneak into restaurant versions or boxed mixes. Yukon Golds bring their naturally buttery texture to the party, while steamed cauliflower lightens the whole thing up without sacrificing that satisfying, velvety body. A pinch of ground ginger adds a subtle warmth that makes the flavor feel a little more interesting than your average mash. Fresh parsley, chives, and optional basil folded in at the end give every bite a bright, garden-fresh finish that feels almost fancy for how little effort it takes. This is the kind of recipe that proves eating clean doesn't mean eating boring — just real ingredients, handled well.
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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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