Preparation:
Place potatoes and salt in a medium non-aluminum saucepan and add= enough cool water to cover. Bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced with a fork, about 45 minutes. Drain, reserving a few tablespoons of cooking liquid. (Or, microwave with a few tablespoons of water until tender. Keep warm.) Simmer cauliflower in milk (or microwave) until tender. Do not drain. Mash together the drained poatoes and the cauliflower with its cooking liquid, adding some of the potato water if necessary to obtain desired consistancy. Add Butter Buds and pepper. Adjust salt to taste. |
