GERD Friendly Ginger-Turmeric Mashed Potatoes & Cauliflower
Comfort food doesn't have to mean discomfort afterward, and this creamy mash is proof. Yukon Gold potatoes and steamed cauliflower come together in a silky, satisfying blend that's gentle on a sensitive digestive system — no garlic, no onion, no acidic ingredients that tend to trigger reflux. The real magic is the ginger-turmeric butter, bloomed briefly in a pan until fragrant, which adds warmth and depth without any of the usual irritants. Low-fat milk keeps the texture luxuriously smooth while staying easy on the stomach, and a small pat of unsalted butter rounds everything out without going overboard on fat. It comes together in under 30 minutes and serves four, making it a weeknight-friendly side that feels a little special. A scatter of fresh chives on top adds a mild, bright finish that looks as good as it tastes.
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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
Ingredient noteThough high-fat foods can worsen reflux, this recipe has only a small amount of butter (~1 1/2 teaspoons per serving), making it likely fine for many with GERD. If you prefer to always avoid butter, please tap it and change its rating to Red.
- ½ cup low-fat milk, warmed
- ¾ tsp salt, plus more to taste
- 2 tbsp fresh chives, thinly sliced (optional)
Ingredient noteFresh chives appears here only as an optional add-on, and the recipe uses just about 1 1/2 teaspoons per serving, which is likely fine for most people with GERD. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.
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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