Creamy Pareve Cauliflower Mashed Potatoes

• 2.5 pounds potatoes peeled and quartered
• 2 cups pareve chicken stock
• 2 cups rice milk
• 3-5 tablespoons salt
• 1 head cauliflower steamed
• 1/2 teaspoon pepper

Peel and boil potatoes until tender, about 20 minutes. Drain the liquid out of the pot and put the potatoes back into the pot, allow the excess water to cook out with the pot on simmer-low for about 5 minutes. Mash the potatoes together with the cauliflower until all the lumps are gone, but don\'t overmash into mush. Add the liquid ingredients slowly, mixing until the potatoes are at the desired consistency. You may not use all of the liquid. Add salt and pepper to taste.