Serves 6



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.