Artificial Food Coloring Free Ginger-Turmeric Mashed Potatoes & Cauliflower
This creamy mash gets its gorgeous golden color entirely from ground turmeric and fresh ginger — no dyes, no additives, just real ingredients doing beautiful work. That warm, earthy hue is something store-bought sides often fake with artificial coloring, but here it's completely natural and comes with actual flavor to back it up. Cauliflower joins the Yukon Golds to lighten the texture while keeping everything velvety and satisfying. The ginger and turmeric are bloomed in butter first, which coaxes out their fragrance and ensures every bite is infused with that subtle warmth rather than just dusted on top. Warmed milk folds everything into a silky, spoonable mash that holds its shape without feeling heavy. A handful of fresh chives on top adds a little pop of color and a mild oniony finish that ties the whole bowl together. It's the kind of side dish that looks impressive, tastes complex, and comes together with nothing but whole, recognizable ingredients.
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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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