1 large cauliflower, separated into florets
1 large leek, cut in half to clean out all the dirt, and white and light green parts cut into ½ inch pieces
2 Tablespoons butter
¼ cup cream
3 Tablespoons chopped fresh parsley
salt and pepper to taste
Place cauliflower and leeks in a pot and cover with water. Bring to a boil uncovered. Then reduce heat to a fast simmer, cook until fork tender; Drain off the water;
Add the butter, then mash the contents together; Add the cream, salt and pepper and blend with hand mixer until fluffy. (While blending add the parsley close to the end.) Serves about 4 to 6 people.