Mashed Potatoes Cauliflower with Ginger Scallion Pesto
Elevate your mashed potatoes game with this vibrant and creamy Mashed Potatoes Cauliflower with Ginger Scallion Pesto recipe. Combining the hearty texture of Yukon Gold potatoes and the lightness of cauliflower, this mash is perfectly balanced and ultra-smooth. What sets it apart is the bold and aromatic ginger scallion pesto, made with fresh scallions, grated ginger, garlic, parsley, and a touch of toasted sesame oil for nutty depth. This easy-to-make side dish is ready in just 40 minutes and is ideal for weeknight dinners or holiday feasts. Serve it warm with a drizzle of pesto for an explosion of flavor and a stunning presentation. Keywords: mashed potatoes and cauliflower, ginger scallion pesto, creamy side dish, easy holiday recipes, unique mashed potatoes.
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Recipe Information
Ingredients
- 3 medium-sized Yukon Gold potatoes
- 1 small head Cauliflower
- 4 tablespoons Butter
- 0.5 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 4 stalks Scallions
- 1 tablespoon (grated) Fresh ginger
- 2 cloves Garlic cloves
- 0.25 cup (chopped) Fresh parsley
- 2 tablespoons Toasted sesame oil
- 0.25 cup Olive oil
- 1 tablespoon Rice vinegar
Instructions
Peel and dice the Yukon Gold potatoes into evenly sized chunks. Remove the leaves and core from the cauliflower, and cut it into small florets.
Bring a large pot of water to a boil, adding a generous pinch of salt. Add the potatoes and cauliflower to the pot, and boil for about 15-20 minutes, or until both are fork-tender.
While the vegetables boil, prepare the ginger scallion pesto. Thinly slice the scallions and place them into a food processor along with the grated ginger, garlic cloves, chopped parsley, toasted sesame oil, olive oil, and rice vinegar. Blend until smooth and set aside.
Drain the potatoes and cauliflower, and return them to the pot over low heat to allow excess moisture to evaporate. Add the butter, milk, salt, and pepper to the pot.
Mash the potatoes and cauliflower together using a potato masher or handheld mixer until smooth and creamy. Adjust salt and pepper to taste.
To serve, transfer the mashed potatoes and cauliflower to a serving dish. Drizzle the ginger scallion pesto over the top, or serve it on the side for individual portions.
Garnish with extra chopped parsley or scallions if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.2 g | 172% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 3219 mg | 140% | |
| Total Carbohydrate | 135.2 g | 49% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 17.9 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 390 mg | 30% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3991 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
