Creamy Mashed Cauliflower "Potatoes"

Ingredients for Creamy Mashed Cauliflower "Potatoes"

• 1 small head of cauliflower (about 675g), chopped

• 3 garlic cloves, peeled

• 60ml (or more) whole milk

• 2 tablespoons unsalted butter

• 1 teaspoon kosher salt, plus more

• 1/2 teaspoons freshly ground black pepper, plus more

• Chopped chives (for serving

• optional)

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 teaspoon salt, and 1/2 teaspoons pepper. Purée until smooth, adding more milk if needed. Season to taste with salt and pepper. Top with chives, if using.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.