Place the potatoes and cauliflower into a large saucepan and add the liquid vegetable stock and minced garlic. Bring the vegetables to a boil, cover with a lid and simmer for 20 minutes or until ready
Drain the potatoes and cauliflower well and then add them back to the saucepan. Add the butter and milk. Season with salt and pepper. Mash the potatoes and cauliflower until they're smooth and creamy.