Ingredients

• about 1.5kg sebago potatoes, peeled, chopped
• about 700g cauliflower, cut into florets
• 1c thickened cream
• 1c shredded parmesan
• 25g butter
• salt and pepper

Directions

1. Cook potato and cauliflower until tender. Drain and mash until smooth. Add cream, butter and parmesan and cook for 2-3 minutes. Taste and season.
2. Can be served with Barbequed olive and marjoram lamb and mixed bean and grape tomato salad.