Yeast Free Ginger-Turmeric Mashed Potatoes & Cauliflower
Creamy, golden, and fragrant with warm spice, this mash is the kind of comfort food that feels a little special without requiring much effort. Yukon Gold potatoes and steamed cauliflower come together for a base that's velvety and satisfying, while grated fresh ginger and ground turmeric give every bite a gentle heat and earthy depth that plain mashed potatoes simply can't match. Because the flavor comes entirely from whole vegetables, butter, milk, and spices, there's nothing hidden to worry about — no packaged seasoning blends, no broth with questionable additives, just clean, straightforward ingredients. Avoiding yeast can make even simple side dishes feel like a minefield when store-bought or restaurant versions sneak in unexpected extras, so having a go-to recipe this easy is genuinely useful. The technique is approachable too: potatoes boil while the cauliflower steams, then everything gets mashed together and finished with that fragrant spiced butter and warm milk for a silky, cohesive result. A scatter of fresh chives on top adds a little color and a mild oniony note that ties the whole dish together beautifully. This one earns a permanent spot on the weeknight rotation.
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!