Chicken Free Ginger-Turmeric Mashed Potatoes & Cauliflower
Mashed potatoes get a serious upgrade here, with steamed cauliflower folded in for extra body and a lighter texture that still feels deeply satisfying and comforting. The real magic comes from blooming fresh ginger and ground turmeric in butter before stirring it into the mash — that one small step infuses every bite with warm, earthy flavor and a gorgeous golden color. Yukon Gold potatoes are the ideal base because their naturally creamy, buttery flesh means you don't need to overwork the mash to get a silky result. Warmed milk and unsalted butter bring everything together into something that holds its shape on a spoon but melts the moment it hits your tongue. This is the kind of side dish that quietly steals the show at the table, whether it's sitting next to a roast, a simple salad, or anything else you're serving. A scatter of fresh chives on top adds a pop of color and a mild oniony finish that ties the whole bowl together beautifully.
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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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