Seed Oil Free Ginger-Turmeric Mashed Potatoes & Cauliflower
Creamy, golden, and fragrant with warm spice, this mash is the kind of side dish that quietly steals the show at the dinner table. Yukon Golds and cauliflower are boiled and steamed until perfectly tender, then brought together with real unsalted butter and warmed milk — no canola, no vegetable shortening, no seed oils anywhere in sight. That matters more than it might seem, since so many comfort food recipes sneak in refined oils through store-bought additions or swapped-in margarine. Here, the fat comes entirely from butter, keeping the flavor clean and rich the way a good mash should be. The ginger-turmeric butter is the real star — just a minute in a small saucepan is enough to bloom those spices into something deeply aromatic and beautifully vibrant in color. A scatter of fresh chives on top adds a little brightness and makes the whole bowl look as good as it tastes. It's simple, wholesome, and genuinely satisfying without any ingredient you'd have to second-guess.
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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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