Citric Acid 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 elevated without requiring much effort. The combination of Yukon Golds and steamed cauliflower creates a naturally velvety texture that's rich but not heavy. For anyone avoiding citric acid, this recipe is a genuinely clean option — every ingredient is straightforward, with no packaged seasonings, preservatives, or acidic additives hiding in the list. Fresh ginger and ground turmeric are bloomed in butter before being folded into the mash, which gives the whole dish a subtle warmth and a gorgeous amber hue. Warmed milk brings everything together into a silky, spoonable consistency that holds beautifully on the plate. A scatter of fresh chives on top adds a mild oniony brightness that rounds out the flavors without introducing anything to worry about. It's the kind of side dish that pairs with almost anything and disappears fast.
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!