Fill a large pot with water; add potatoes and cauliflower. Turn on the heat and bring to a boil. Reduce heat, and allow to simmer for about 20 minutes until the largest pieces are fork-tender.

Drain veggies and transfer half to ¾ of them to a large mixing bowl. (Because it’s such a huge amount, it’s more manageable to mash half first with milk and seasonings, then add the rest to your bowl and continue to mash.)

Add milk, butter, salt and pepper, and mash them by hand using a potato masher or large spoon or fork. Alternatively, you can mash them using a handheld electric mixer, immersion blender, or food processor.

Add the remaining veggies and continue to mash until desired texture is reached; you can opt for smooth and creamy, or form a textured consistency with bits and pieces throughout. If you chose to leave the skin on the potatoes, simply use a spoon or fork to break them up, so you don’t get large chunks of skin.

Season with additional salt and pepper to taste, and add optional flavorings for extra zest and uniqueness (see suggestions above). There are so many yummy directions you can take. Serve and enjoy!