Beef Free Ginger-Turmeric Mashed Potatoes & Cauliflower
Creamy mashed potatoes get a serious upgrade here, blended with steamed cauliflower for a lighter, silkier texture that still delivers all the comfort you're craving. The real magic comes from a quick ginger-turmeric butter — just a minute in the pan is enough to bloom those warm, earthy flavors into something that smells absolutely incredible. Turmeric gives the whole bowl a gorgeous golden hue, making this feel far more special than your average weeknight side dish. Yukon Golds are the perfect choice for mashing, bringing a naturally buttery richness that pairs beautifully with the brightness of fresh ginger. Warmed milk and unsalted butter fold everything into a velvety, cohesive mash that holds its shape on the spoon without feeling heavy. Since every ingredient here is straightforward and plant- or dairy-based, there's zero guesswork about what's in your bowl — no hidden meat-based broths or stocks to worry about. A scatter of fresh chives on top adds a pop of color and a mild oniony finish that ties the whole dish together.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!