Cauliflower Puree

The boy still has cauliflower as one of his veto ingredients, even after the cauliflower soup he loved.  I decide we should make a cauliflower puree to go with steak and see if he likes it.  He ate FOUR helpings!!!  He loved it.  And, despite being almost half potatoes, it really tasted mostly of cauliflower. We all loved it.  The incredible thing to me, was no butter and very little cream, yet it tasted like the most creamy mashed potatoes.  A wonderful side dish.  I was thinking if there was any left over, which of course there was very little, I would like to try making knishes out of the puree.   I couldn't find the source of the recipe, sorry.

Cauliflower Puree
 
1 small cauliflower (1 1/2 pounds) cut into 1-inch florets
1 Lb large Yukon Gold potatoes peeled and cut into 1/2 -inch dice
3 Tbl heavy cream
Salt and freshly ground pepper
4 Cloves of Garlic, Roasted*

1. In a large saucepan, cover the cauliflower and potatoes with water
and bring to a boil. Reduce the heat to moderately low, cover partially
and cook until tender, about 25 minutes. Drain very well and return the
vegetables to the saucepan. Add the cream and mash by hand until smooth.
Season with salt and pepper and serve.

*my husband added this to the original recipe by wrapping the cloves in aluminum foil and putting them through 2 toast cycles in the toaster on the dark setting.