Vegetarian Garden Herb Mashed Potatoes & Cauliflower
Creamy, herby, and just a little lighter than your average comfort food, this mashed potato and cauliflower blend is the kind of side dish that earns a permanent spot in your weeknight rotation. Yukon Golds bring their naturally buttery flavor to the pot, while steamed cauliflower folds in seamlessly to add body without stealing the show. A splash of warm milk and melted butter ties everything together into a velvety mash that feels indulgent but isn't heavy. The real magic happens at the end, when a generous handful of fresh parsley, chives, and optional basil gets folded through — every bite is flecked with bright, garden-fresh flavor. A pinch of ground ginger might sound unexpected, but it adds a subtle warmth that makes the whole dish taste more complex than the ingredient list suggests. Every component here is straightforward and plant-friendly, so there's no need to swap or substitute a thing. Serve it straight from the pot while it's still steaming for the best texture.
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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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