Two great dishes combined, this mash is wonderful with roast chicken or British rose veal as well as sausages.
1 large baking potato, peeled and cut into chunks
1 large head of cauliflower, cut into florets
150ml/¼pt full-fat milk
large thyme sprig
25g/1oz cheddar, grated
pinch of grated nutmeg
good-quality pork or vegetarian sausages, to serve (optional)
Put the potato in a pan of salted water and bring to the boil. Add the cauliflower and boil both vegetables until tender. Meanwhile, heat the milk with the butter, thyme and cheese. When the veg is ready, drain well and blitz in a food processor.
Gradually add the milk mixture (remove the thyme) until you get a smooth, thick purée. Season with salt, pepper and nutmeg. Serve with sausages, if you like.