Gluten Free Ginger-Turmeric Mashed Potatoes & Cauliflower
Creamy, golden, and fragrant with warm spice, this mash is the kind of side dish that quietly steals the show at the dinner table. Yukon Gold potatoes and steamed cauliflower come together for a base that's velvety and satisfying without feeling heavy. The real magic is in the ginger-turmeric butter — bloomed briefly in a pan until fragrant, it infuses every bite with a gentle heat and earthy warmth that plain mashed potatoes simply can't compete with. Every ingredient here is naturally free from gluten, so there's no need to swap anything out or double-check labels — just straightforward, wholesome produce and pantry staples doing their thing. Warmed milk and unsalted butter bring the mash to a silky, spoonable consistency that holds its shape beautifully on the plate. A scatter of fresh chives on top adds a pop of color and a mild oniony finish that ties everything together. It's an easy, crowd-pleasing side that feels a little special without asking much of you at all.
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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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