- about 1.5kg sebago potatoes, peeled, chopped
- about 700g cauliflower, cut into florets
- 1c thickened cream
- 1c shredded parmesan
- 25g butter
- salt and pepper
- 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.
- Can be served with Barbequed olive and marjoram lamb and mixed bean and grape tomato salad.