Ingredients
Method
- Bring a large pot of water to a boil and add the cauliflower florets.
- Cook the cauliflower until fork tender, about 8 to 10 minutes.
- Drain the cauliflower well in a colander, then let it sit for 2 minutes.
- Pat the cauliflower dry with a clean towel or paper towels to remove excess moisture.
- Transfer the warm cauliflower to a food processor or blender.
- Add the butter, cream cheese, and garlic to the cauliflower.
- Blend until very smooth, stopping to scrape down the sides as needed.
- With the motor running, pour in the heavy cream and blend until creamy and fluffy.
- Add the salt, black pepper, and Parmesan cheese, then pulse to combine.
- Taste and adjust seasoning with more salt and pepper if needed.
- Spoon the mashed cauliflower into a warm serving bowl.
- Top with a small pat of butter and sprinkle with parsley or chives before serving.
Notes
- Drying the cauliflower well after cooking helps prevent a watery mash and keeps the texture rich and velvety.
- You can steam the cauliflower instead of boiling if you prefer; the key is to cook it until fully tender.
- For a chunkier, more rustic texture, use a potato masher instead of a food processor.
- Leftovers keep in the refrigerator for up to 2 days and reheat well over low heat on the stovetop.
- You can steam the cauliflower instead of boiling if you prefer; the key is to cook it until fully tender.
- For a chunkier, more rustic texture, use a potato masher instead of a food processor.
- Leftovers keep in the refrigerator for up to 2 days and reheat well over low heat on the stovetop.