|3||large Yukon Gold or Yellow Finn potatoes, peeled and cut into 2-inch pieces|
|Salt and pepper, to taste|
|½||head cauliflower, cut into florets|
|2||tablespoons butter, cut up|
|4||tablespoons milk, or more to taste|
1. In a large pot, combine the potatoes, a generous pinch of salt, and water to cover by 2 inches. Bring to a boil, lower the heat, and set on the cover askew. Simmer the potatoes for 10 minutes.
2. Add the cauliflower and continue cooking for 5 to 8 minutes or until the cauliflower and potatoes are both tender. Total simmering time is 15 to 18 minutes.
3. Drain the potato mixture into a colander and transfer to a bowl. Scatter the butter on top. Add, salt, pepper, and 2 tablespoons of the milk. Mash with a potato masher until the mixture is smooth, adding the remaining milk 1 tablespoon at a time. Taste for seasoning and add more salt and pepper, if you like. Sheryl Julian