1 1/2 pounds baby red potatoes, scrubbed, halved
3/4 pound cauliflower florets
1 cup heavy cream
2 tablespoons fresh garlic, minced
1/4 cup Parmesan cheese
1/2 teaspoon salt
Add potatoes and cauliflower to a large pan, cover with water, and boil until fork-tender.
Drain potatoes thoroughly and set aside.
In a small pan, simmer the cream and minced garlic until volume is reduced by one-half.
Mash the cooked potatoes, add the cream-garlic mixture and Parmesan cheese, and mix well.