Recipes / Side Dishes

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.

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