Honey 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 more interesting than the usual weeknight side. The cauliflower gets steamed until tender and folded right into the mash, lightening the texture while keeping every bite rich and satisfying. What really makes it sing is the ginger-turmeric butter — grated fresh ginger and ground turmeric are bloomed in melted butter until fragrant, then stirred through the whole pot so the flavor runs deep rather than sitting on top. Every single ingredient here is naturally free of bee-derived sweeteners, so there's nothing to swap or double-check on the label. Warmed milk and a good mash bring it all together into something silky and cohesive, finished with a scatter of fresh chives for a little color and bite. It's an easy, crowd-pleasing side that looks and tastes far more impressive than the effort involved.
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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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