Break off the cauliflower florets, and boil until tender.
Drain, peel, and boil the potatoes. Drain and season, and then mash with the oil, butter or milk to a smooth puree, or simply use some of the cooking water.
Using an electric beater or food processor, and a little lubrication, make a puree with the cauliflower; fold into the potatoes, add more salt and pepper if necessary, and some freshly grated nutmeg.
© 2000 Frances Bissell. All rights reserved.