Cauliflower Puree

1 head of cauliflower (cut into 1 inch pieces) 2 small-medium Yukon gold potatoes (peeled and cut into 1-inch pieces)

2 cups heavy cream

Salt and white peppe

3 sprigs thyme

Place everything in a 1 quart pot and cover. Let come to a boil and simmer on low for about 35 minutes, until everything is soft. Discard thyme. Put cauliflower and potato mix in food processor. Reserve cream. Puree and add cream as needed. Continue pureeing until smooth. Season with more salt and pepper if needed. Keep warm