Creamy Cauliflower Mashed Potatoes Recipes

Steps:

• Bring a pot of water to a boil. Add cauliflower and reduce heat to medium. Cook cauliflower until very tender, about 10 minutes; drain, shaking the colander to remove as much water as possible.
• Blend drained cauliflower and cream in a blender until smooth; transfer to a pot over low heat.
• Stir Parmesan cheese, butter, cream cheese, and sea salt through the blended cauliflower; cook and stir until hot, about 5 minutes.

Steps:

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

Steps:

• In a large saucepan, cover cauliflower with water. Bring to a boil over medium-high heat. Reduce heat to low. Simmer, covered, until cauliflower is tender 10-12 minutes; drain and return to pan., Meanwhile, combine remaining ingredients in a small saucepan. Bring to a simmer over medium-low heat. Immediately remove from heat and strain through a fine mesh strainer; discard peppercorns, garlic and bay leaf., Add cream mixture to cauliflower. Mash to reach desired consistency.

Steps:

• In a casserole of boiling salted water, cook diced potatoes, cauliflower, garlic until vegetables are tender.
• Drain and mash with hot heavy cream and butter. Salt and pepper.

Steps:

• Melt the butter in a large pot over medium heat. Add the cauliflower florets, core slices, onion, garlic and rosemary. Cook, stirring, for 1 minute. Add the cream and a good pinch of salt and pepper. Bring to a simmer, reduce the heat to medium-low. Cover and let cook until the cauliflower has softened, about 5 minutes.
• Use a blender or immersion blender to puree until smooth. Taste and adjust seasoning as needed. Garnish with parsley and serve.

Steps:

• Set a stockpot of water to boil over high heat.
• Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
• In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
• Garnish with chives, and serve hot with pats of butter.

Steps:

• Combine cauliflower and garlic cloves in a pot and cover with water. Bring to a boil; boil until cauliflower is tender, 10 to 15 minutes. Drain water.
• Blend cauliflower and garlic in a food processor. Add yogurt, Parmesan, parsley, oil, garlic powder, garlic salt, and pepper and blend again. Adjust seasonings to individual taste.