Macadamia Free Ginger-Turmeric Mashed Potatoes & Cauliflower
Creamy, golden, and fragrant with warm spice, this mashed potato and cauliflower hybrid is the kind of comfort food that feels a little fancy without requiring much effort. Yukon Golds bring their naturally buttery texture to the party, while steamed cauliflower lightens the whole thing up and adds a subtle sweetness that plays beautifully against the ginger and turmeric. The real magic happens when you bloom those spices in melted butter — just one minute in a small saucepan and the whole kitchen smells incredible. Warmed milk gets folded in at the end for a mash that's silky, cohesive, and holds its shape on the spoon in the most satisfying way. Every ingredient here is straightforward and easy to source, so there's no need to scan labels or stress about hidden nut-based additives sneaking into your side dish. A scatter of fresh chives on top adds a pop of color and a mild oniony finish that ties everything together. This one works as a weeknight staple or a showstopper alongside a holiday roast.
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!