Bring a large pot of water to a boil.
Peel then cut potatoes into 2-3 inch pieces. Add into boiling water.
In the meantime, wash and cut any larger pieces of the cauliflower so they're all about the same size. Add into boiling water as well. Cook potatoes and cauliflower until fork tender about 15-20 minutes.
Drain the potatoes and cauliflower into a strainer and let strain for a couple minutes to make sure all water is removed.
Add potatoes and cauliflower into the empty pot or large bowl. Add in garlic, 2 tbsp almond milk, cheese, salt and pepper.
Mash or blend using a potato masher or immersion blender until creamy. Add more milk if too thick. Taste and adjust to preference.* Top with any additional toppings.
*Note: Once mix is creamy, use a spoon to mix further when adjusting to taste.