Low Sodium Ginger-Turmeric Mashed Potatoes & Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

Low Sodium Ginger-Turmeric Mashed Potatoes & Cauliflower

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Ingredients

4 servings

1 ½ lb yukon gold potatoes, peeled and cut into 1-inch chunks
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
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1 small head cauliflower (about 1 lb), cut into florets
2 tsp fresh ginger, finely grated
½ tsp ground turmeric
2 tbsp unsalted butter
½ cup low-fat milk, warmed
¾ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp fresh chives, thinly sliced (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. Set a steamer basket over a separate pot of simmering water and add the cauliflower florets. Cook the potatoes and cauliflower simultaneously until both are completely tender and a fork slides through without resistance, 18–22 minutes for the potatoes and 12–15 minutes for the cauliflower.
2
While the vegetables cook, melt the butter in a small saucepan over low heat. Add the grated ginger and ground turmeric and cook, stirring, until fragrant, about 1 minute. Remove from heat.

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