A nice change from plain mashed potatoes. Use a whole cauliflower and omit the potato for a low-carb variation. 1/2 large head cauliflower 1 large russet potato 2 TB softened butter 1/4c heavy cream salt, pepper Peel the potato, cut into chunks, and simmer until soft. Cut the cauliflower into similar size pieces and simmer until soft. Combine with other ingredients in a food processor and process until smooth, or mash by hand if you prefer. Place in a greased soufflé dish or other casserole and bake at 375 degrees until heated through and lightly browned on top. Optional: top with grated cheese before baking.