Wheat Free Garden Herb Mashed Potatoes & Cauliflower
Creamy, herby, and genuinely comforting, this mashed potato and cauliflower blend is the kind of side dish that steals the show at the dinner table. Steaming the cauliflower until completely tender before mashing it in with the Yukon Golds gives you a lighter, silkier texture without sacrificing any of that rich, buttery satisfaction. A touch of ground ginger adds a subtle warmth that makes the whole bowl feel a little more interesting than your standard mash. Fresh parsley, chives, and optional basil folded in at the end keep every bite bright and fragrant. For anyone navigating wheat sensitivities, this recipe is naturally free of flour or any grain-based thickeners — just wholesome vegetables, warm milk, and butter doing all the work. It's the kind of dish where you don't have to read labels nervously or make any awkward substitutions; everything on the ingredient list is straightforwardly safe and delicious. 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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