Peanut Free Ginger-Turmeric Mashed Potatoes & Cauliflower
Mashed potatoes get a serious upgrade here, with steamed cauliflower folded in for a lighter, silkier texture that still feels deeply comforting. The real magic is the ginger-turmeric butter — grated fresh ginger and ground turmeric are bloomed in melted butter until fragrant, then stirred through the whole mash so every bite is warm, earthy, and just a little bit golden. Yukon Golds are the right call for this kind of recipe because their naturally buttery flesh mashes up smooth without turning gluey, and the cauliflower adds body without stealing the show. Everything here is straightforward whole-food ingredients — potatoes, cauliflower, butter, milk, and spices — so there's no label-reading stress or worry about hidden additives sneaking in. A scatter of fresh chives on top adds a pop of color and a mild oniony finish that ties it all together beautifully. This is the kind of side dish that makes people ask what you did differently, and the answer is genuinely simple.
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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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