Potato and Cauliflower Mash


  • 1 medium cauliflower
  • 500 g (1 lb) potatoes salt
  • pepper
  • milk, butter or olive oil
  • pinch of nutmeg


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.