3 c water
2 cups cubed, unpeeled Yukon Gold potatoes (about 12 oz)
10 ounces frozen cauliflower florets
1/4 c evaporated milk
2 T butter
3/4 t salt
1/4 t pepper
Bring water to a boil in large saucepan.
Add potatoes and cauliflower; Return to boil. Reduce heat; cover and simmer 10 minutes or until potatoes are tender.
Drain veggies; place in blender with evaporated milk, butter, salt & pepper.
Blend until smooth.
Adjust seasoning to taste.
(Cook's note: Leftovers can be turned into potato/cauliflower pancake. Just add enough egg and flour or cornstarch to hold together, season to taste (such as sage, dill, etc) and pan fry in butter.)
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