Chestnut Free Ginger-Turmeric Mashed Potatoes & Cauliflower
Creamy, golden, and fragrant with warm spice, this mashed potato and cauliflower dish is the kind of comfort food that feels a little special without requiring any fuss. Yukon Golds bring their naturally buttery texture to the pot, while steamed cauliflower lightens the mash and adds a subtle sweetness that plays beautifully against the ginger and turmeric. That spiced butter — ginger bloomed in melted butter with ground turmeric — is the real secret here, turning a simple side into something that smells incredible and looks stunning with its warm amber hue. Warmed milk folded in at the end keeps everything silky and cohesive, so the final texture is lush without being heavy. Every single ingredient in this recipe is straightforwardly tree-nut and chestnut free, so there's no need to scrutinize labels or worry about sneaky additions that sometimes show up in store-bought mash or seasoning blends. A scatter of fresh chives on top adds a pop of color and a mild oniony finish that ties it all together. This one works just as well alongside a weeknight roast as it does on a holiday table.
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!