1 head organic cauliflower. trimmed, cut into florets
5 Yukon gold potatoes, peeled, cut into 1/2″ slices
1/2 cup organic low-fat milk
2 tablespoons pastured organic butter
Sea salt and freshly ground black pepper
1 tablespoon white truffle oil
Bring large pot of water to boil. Add cauliflower and potatoes; cook 15 minutes or until tender. Drain well. Place in mixing bowl and add milk and butter; beat until smooth. Season with salt and pepper. Drizzle in white truffle oil.