Creamy Mashed Cauliflower "Potatoes"

From the kitchen of Carly

Steamed cauliflower and garlic get blended smooth with butter and milk into a side dish that tastes indulgent but keeps things light. Creamy, garlicky, and ready in minutes. Finish with chives if you've got them on hand.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 small head of cauliflower (about 1 1/2 pounds), chopped
  • 13 garlic cloves, peeled
  • 11/4 cup (or more) whole milk
  • 12 tablespoons unsalted butter
  • 11 teaspoon kosher salt, plus more
  • 11/2 teaspoon freshly ground black pepper, plus more
  • 1Chopped chives (for serving; optional)

Instructions

  1. Pour water into a medium pot to a depth of 1/4". Add cauliflower and garlic and cover pot. Bring to a boil and cook until florets are easily pierced with a paring knife, about 8 minutes. Drain well and transfer to a food processor. Add milk, butter, 1 tsp. salt, and 1/2 tsp. pepper. Purée until smooth, adding more milk if needed. Season to taste with salt and pepper. Top with chives, if using.

  2. Mashed cauliflower made 2 days ahead. Transfer to an airtight container and chill. Rewarm before serving.