Almond Free Ginger-Turmeric Mashed Potatoes & Cauliflower
Creamy, golden, and fragrant with warm spice, this mashed potato and cauliflower hybrid is the kind of comfort food that feels a little fancy without requiring much effort. The cauliflower lightens the texture while the Yukon Golds keep everything rich and satisfying — a combination that works beautifully together. What really sets this dish apart is the ginger-turmeric butter, bloomed in a small saucepan until fragrant and then folded right into the mash for deep, even flavor throughout. Every ingredient here is straightforward and whole, so there's no need to scan labels or worry about hidden nut-based additives sneaking into your side dish. Butter, milk, fresh ginger, and a handful of simple pantry staples are all it takes to pull this together. A scatter of fresh chives on top adds a pop of color and a mild oniony finish that ties the whole bowl together. It's the kind of recipe that earns a permanent spot in your weeknight rotation.
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Learn more →Ingredients
4 servings
- 1 ½ lb yukon gold potatoes, peeled and cut into 1-inch chunks
- 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
- 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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