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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Glasshousejohn
Servings: 8
3 pounds baking potatoes peeled and cut into 2 inch pieces
1 large head cauliflower, trimmed and cut into florets
¾ to 1 cup milk
1 cup margarine
1 teaspoon salt
½ black pepper
parsley for garnish
Place potatoes in a large pot and cover with cold water. Salt lightly Cover and bring to a boil. Reduce heat and simmer for 20 minutes, or until tender drain and mash. While potatoes are cooking, bring 1 ½ cup of water to a boil in another large pot. Add cauliflower and steam until until very tender, about 15 mins Drain and place in a blender with the milk and margarine. Purée in batches if necessary until very smooth. Combine potatoes and the cauliflower purée. Season with salt and pepper. Garnish with parsley if desired.