3 medium/large red potatoes (about 3 cups), rinsed, eyes and rough skin parts removed, cut into 1 1/2″ pieces.
3 cups cauliflower, rinsed, cut into 1 1/2″ pieces.
1/4 – 1/3 cup milk (may need more depending on preferred texture, substitute cream or half and half for a richer taste or sub unsweetened vegan milk option)
2-4 tablespoons butter (may need more depending on preferred texture – or sub vegan butter)
Pinch salt, plus 1/2 – 3/4 teaspoon salt, to taste.
Fresh-cracked pepper, to taste.
Fresh herbs, rinsed chopped, optional.
Bring a large pot filled 3/4 full of water to a boil. Add pinch of salt and potatoes and cook for 17-20 minutes, until potatoes are fork-tender. When potatoes have 7-8 minutes left of cook time, add cauliflower, so both finish cooking at same time. Drain potatoes and cauliflower in a colander. Add potatoes and cauliflower back into empty pot and put pot back on burner you were just using, make sure it’s off. Residual heat will help potatoes and cauliflower dry out a bit. Let rest 2-3 minutes. Add 2 tablespoons butter, 1/4 cup milk, salt, and pepper to pot and mash with handheld potato mashed to preferred texture. Add additional milk and/or butter until mixture reaches desired texture. Add additional salt/pepper until mixture reaches desired flavor.
via The Chic Life