Cut cauliflower into 1-inch pieces.

Peel and cut the potato in 1-inch pieces.

In a 4 quart saucepan bring the cauliflower, potato, and 1 teaspoon salt to a boil.

Cook until the cauliflower and potato are tender, and slide off a knife when pierced with a knife.

Drain the cauliflower and potato.

With a potato masher (I use a hand masher, you can use an electric mixer if desired) mash the cauliflower and potato with butter, heavy cream, salt, and pepper.

Top with some more butter, or gravy and some fresh cut parsley and serve.