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4
Medium
Published 2000
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