Nitrate & Nitrite 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 fancy without requiring much effort. The combination of Yukon Golds and steamed cauliflower creates a lighter, silkier mash than potatoes alone, while still delivering that satisfying, hearty texture you're after. Fresh ginger and ground turmeric are bloomed in butter before being folded in, which coaxes out their full depth of flavor and gives the whole bowl a gorgeous golden hue. Every single ingredient here is naturally free of added nitrates and nitrites — no cured meats, no processed additives, just whole vegetables, real dairy, and honest spices. That makes it a genuinely worry-free side dish, not one where you have to squint at a label or swap anything out. A scatter of fresh chives on top adds a pop of color and a mild oniony finish that ties everything together beautifully. Serve it straight from the pot while it's still steaming and watch it disappear.
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!