“Mock” Garlic Mashed Potatoes
Chef George Stella describes this cauliflower mash as “mashed mock potatoes,” because it has the exact same fluffy-creamy texture as regular mashed potatoes – down to little flecks of unblended cauliflower that mimic the tiny bites of potato created from using a hand-held potato masher. A few secret ingredients including a chicken bouillon cube and cream cheese beef up the mash’s savory, irresistible flavor. As a weeknight go-to or a holiday staple, you’ll return to this recipe time and time again.
Servings: 4
Ingredients
- 1 medium head cauliflower
- 1 tablespoon cream cheese softened (optional)
- ¼ cup grated Parmesan
- ½ teaspoon minced garlic (can be raw, but for a less intense garlic flavor, try roasted or sautéed)
- ⅛ teaspoon straight chicken base or bouillon (A good choice is Better Than Bouillon)
- ⅛ teaspoon freshly ground black pepper
- ½ teaspoon chopped fresh or dry chives for garnish
- 3 tablespoons unsalted butter
Instructions
Boil Cauliflower method:
- 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.
Instant Pot Cauliflower method:
Prepare cauliflower in an Instant Pot. Here is a recipe.
Continue:
- In a bowl with an immersion blender, or in a food processor, purée 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.
Notes
Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
