Ingredients

• 1 small head of cauliflower (about 1 1/2 pounds), chopped
• 3 garlic cloves, peeled
• 1/4 cup (or more) whole milk
• 2 tablespoons unsalted butter
• 1 teaspoon kosher salt, plus more
• 1/2 teaspoon freshly ground black pepper, plus more
• Chopped 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.