1 kg potatoes
1 spoon dill
1 spoon marjoram
Few slices of salted ham
1 cup of milk
3 table spoons butter
1. Preheat the oven to 220 degrees c. Wash the cauliflower, peel the potatoes, diced the vegetables and have in a stockpot. Cover with water (not too much water) and bring it to a boil, add the marjoram and let it simmer for 25 minutes.
2. Slice the ham in pieces and have on a baking sheet and let it bake for 30 minutes, it should be crispy!
3. When the vegetables are fork – tender, add milk and butter puree until smooth. Let it simmer few more minutes before serving. Add the ham on top and enjoy!