Parmesan and cauliflower mash


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


  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.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.