Pork Free Ginger-Turmeric Mashed Potatoes & Cauliflower
Creamy mashed potatoes get a serious upgrade here, blended with steamed cauliflower for a lighter, silkier texture that still delivers all the comfort you're after. The real magic is in the ginger-turmeric butter — grated fresh ginger and ground turmeric are bloomed in melted butter until fragrant, then folded right into the mash for a warm, golden color and a gently spiced depth that makes this side dish anything but ordinary. Cauliflower pulls its weight by adding body and a subtle sweetness, so every spoonful feels rich without being heavy. Warmed milk brings everything together into a velvety, cohesive mash that holds its shape beautifully on the spoon. The ingredient list is refreshingly straightforward — potatoes, cauliflower, butter, milk, and a couple of pantry spices — so there's nothing hidden to worry about, and every element earns its place. A scatter of fresh chives on top adds a pop of color and a mild oniony finish that ties the whole bowl together. This is the kind of side dish that quietly steals the show at the dinner table.
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!