• 1 head cauliflower, steamed and squeezed dry
• 3 tbsp butter
• 3 cloves garlic, minced
• 2 oz (60 g) cream cheese, softened
• 2 tbsp heavy cream
• ¾ tsp salt, ¼ tsp white pepper, chives

1. Melt butter over low heat and cook garlic 1 minute until fragrant, not brown.
2. Add cauliflower, cream cheese and cream to a food processor.
3. Pour in the garlic butter. Blend 60 to 90 seconds, scraping down, until silky.
4. Season, top with a butter pat and chives.

• Classic mash (recipe 1), no garlic needed
• 4 slices bacon, crisped and crumbled
• ½ cup (50 g) sharp cheddar, shredded
• ¼ cup sour cream
• 2 scallions, sliced

1. Blend the base mash, folding in the sour cream last so it stays creamy.
2. Stir in half the cheddar and half the bacon.
3. Pile into a bowl and top with remaining cheddar, bacon and scallions. Cover 2 minutes so the cheese melts.

• Classic mash base (recipe 1)
• 1 cup (100 g) cheddar, shredded, plus ¼ cup for the top
• ¼ cup grated Parmesan
• 1 egg, beaten

1. Heat oven to 375°F (190°C). Grease a 1.5 qt baking dish.
2. Stir cheeses and egg into the warm mash.
3. Spread in the dish, top with extra cheddar.
4. Bake 20 minutes, then broil 2 minutes until golden and bubbling.

• 1 head cauliflower, steamed and squeezed dry
• ¼ cup raw cashews, soaked 30 minutes in hot water, drained
• 3 tbsp olive oil (or vegan butter)
• 2 tbsp nutritional yeast
• 2 cloves garlic, 1 tsp lemon juice, ¾ tsp salt

1. Blend cashews with 3 tbsp warm unsweetened plant milk until smooth.
2. Add cauliflower, oil, yeast, garlic and lemon.
3. Blend until creamy, season and serve with extra olive oil.

• Classic mash ingredients (recipe 1)
• 1 cup water and a steamer basket

1. Pour water in the pot, set the basket and add florets.
2. Seal and cook on High Pressure for 2 minutes. Quick release.
3. Lift out, squeeze dry in a towel (still essential!).
4. Blend with butter, garlic, cream cheese and cream. Season.

⚠️ Longer than 3 minutes turns florets to mush and brings the water back.

• Classic mash (recipe 1)
• 3 cups cooked chicken, shredded
• 2 cups broccoli florets, steamed 3 minutes
• ¾ cup heavy cream, ½ cup chicken broth
• 1½ cups cheddar, 1 tsp garlic powder, salt and pepper

1. Heat oven to 375°F (190°C).
2. Warm cream, broth, garlic powder and 1 cup cheddar in a pan until smooth, about 4 minutes.
3. Mix with chicken and broccoli in a 9×13 dish.
4. Spread mash on top, sprinkle remaining cheese, bake 25 minutes until bubbling.

• Classic mash (recipe 1)
• 1 lb (450 g) ground lamb or beef
• ½ onion, diced; 1 celery stalk, diced
• 2 tbsp tomato paste, 1 tsp Worcestershire, 1 tsp thyme
• ½ cup beef broth, ½ tsp xanthan gum, salt and pepper

1. Brown meat with onion and celery 8 minutes. Drain excess fat.
2. Stir in tomato paste, Worcestershire, thyme and broth. Simmer 5 minutes.
3. Sprinkle in xanthan, stir 1 minute until thick.
4. Transfer to a dish, spread mash on top and rough it up with a fork.
5. Bake at 400°F (200°C) for 20 minutes until the peaks brown.

• 1 batch Classic Garlic Butter Mash (Recipe 1), warm, fresh garlic left out
• 1 whole head garlic
• 1 tsp olive oil
• 1 tbsp chopped parsley

1. Heat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with oil, wrap in foil and roast 35 to 40 minutes until soft.
2. Squeeze the cloves into the food processor with the steamed cauliflower, butter, cream cheese and cream.
3. Blend until silky, season and top with parsley.

• Cauliflower base from Recipe 1 (steamed, squeezed)
• 4 tbsp butter, replacing the butter in Recipe 1
• 6 sage leaves
• 2 oz cream cheese, 2 tbsp cream, ¾ tsp salt

1. Cook butter and sage in a small pan over medium heat 4 to 5 minutes until golden and nutty. Remove the crisp leaves.
2. Blend cauliflower with cream cheese, cream and the brown butter until smooth.
3. Season, then crumble the crisp sage on top.

• 1 batch Classic Garlic Butter Mash (Recipe 1), warm
• 1 tbsp dry ranch seasoning
• 2 tbsp sour cream
• 2 tbsp chopped chives

1. Fold ranch seasoning and sour cream into the warm mash.
2. Rest 2 minutes so the flavors bloom, then taste for salt.
3. Top with chives.

• 1 batch Classic Garlic Butter Mash (Recipe 1), warm
• ½ cup (50 g) freshly grated Parmesan
• 1 tsp Italian herbs

1. Stir Parmesan and herbs into the hot mash until melted.
2. Loosen with 1 tbsp cream if it feels thick.
3. Serve with extra Parmesan.

• 1 batch Classic Garlic Butter Mash (Recipe 1), warm
• 1 tsp truffle oil
• ¼ cup grated Parmesan
• Flaky salt

1. Stir Parmesan into the mash.
2. Add truffle oil last, starting with ½ tsp. It is strong.
3. Finish with flaky salt.

• 1 batch Classic Garlic Butter Mash (Recipe 1), warm
• 1 to 2 tbsp prepared horseradish
• 1 tbsp sour cream
• Chives

1. Start with 1 tbsp horseradish and the sour cream.
2. Taste, then add more for extra bite.
3. Top with chives. Wonderful beside steak or roast beef.

• 1 batch Classic Garlic Butter Mash (Recipe 1), warm
• 3 tbsp basil pesto
• 1 tbsp toasted pine nuts
• Parmesan shavings

1. Swirl the pesto into the mash without fully mixing, for green ribbons.
2. Top with pine nuts and Parmesan.
3. Serve immediately.

• 1 batch Classic Garlic Butter Mash (Recipe 1), warm
• 1 jalapeño, seeded and diced
• 1 tbsp butter
• ½ cup (50 g) shredded cheddar

1. Sauté jalapeño in butter 3 minutes.
2. Stir cheddar into the hot mash until melted.
3. Fold in the jalapeño and serve.

• 1 head cauliflower, steamed and squeezed dry
• 1 package (5.2 oz / 150 g) garlic and herb Boursin, replacing cream cheese
• 2 tbsp heavy cream
• ½ tsp salt

1. Blend cauliflower with Boursin and cream until smooth.
2. Taste before salting, since Boursin is already seasoned.
3. Serve warm.

• 1 batch Classic Garlic Butter Mash (Recipe 1), warm
• ¾ cup (75 g) shredded smoked gouda
• Pinch smoked paprika

1. Fold gouda into the hot mash until melted.
2. Dust with smoked paprika.
3. Great with grilled chicken or sausages.

• 1 batch Classic Garlic Butter Mash (Recipe 1), warm
• 2 tbsp hot sauce
• 1 tbsp butter, melted
• 2 tbsp blue cheese crumbles
• Celery leaves

1. Whisk hot sauce and melted butter.
2. Swirl half into the mash, top with blue cheese.
3. Drizzle the rest and add celery leaves.

• 1 batch Classic Garlic Butter Mash (Recipe 1), warm
• 2 tsp Cajun seasoning
• 4 oz (115 g) andouille sausage, sliced
• 1 tbsp butter
• 2 scallions

1. Brown the sausage in butter 4 minutes.
2. Stir Cajun seasoning into the mash.
3. Top with sausage and scallions.

• 1 batch Classic Garlic Butter Mash (Recipe 1), warm
• Zest of 1 lemon and 1 tbsp juice
• 2 tbsp chopped parsley
• 1 tbsp chopped dill

1. Stir lemon zest, juice and herbs into the mash.
2. Taste and adjust salt.
3. Serve with fish or chicken.

• 1 head cauliflower, steamed and squeezed dry
• 3 tbsp full-fat coconut milk
• 2 tbsp olive or coconut oil
• 1 tsp curry powder, ½ tsp salt
• Cilantro

1. Toast curry powder in the oil 30 seconds.
2. Blend cauliflower, coconut milk and spiced oil until creamy.
3. Season and top with cilantro.

• 1 batch Classic Garlic Butter Mash (Recipe 1), warm, using 1 tbsp less salt
• 3 tbsp soft butter
• 1 tbsp white miso
• 2 scallions

1. Mash miso into the butter.
2. Fold into the warm mash. Miso is salty, so taste first.
3. Top with scallions.

• 1 batch Classic Garlic Butter Mash (Recipe 1), warm
• 2 oz extra cream cheese
• 2 tbsp everything bagel seasoning

1. Blend the extra cream cheese into the mash.
2. Stir in 1 tbsp seasoning.
3. Sprinkle the rest on top.

• 1 batch Classic Garlic Butter Mash (Recipe 1), warm
• 1 chipotle in adobo, minced, plus 1 tsp sauce
• Juice of ½ lime
• Cilantro

1. Stir chipotle, sauce and lime into the mash.
2. Add more adobo for heat.
3. Top with cilantro. Fantastic with carnitas.

• 1 batch Classic Garlic Butter Mash (Recipe 1), warm
• 1 large onion, thinly sliced
• 2 tbsp butter
• ½ tsp salt, 1 tsp thyme

1. Cook onion in butter with salt over low heat 25 minutes, stirring now and then, until deep golden.
2. Fold most of it into the mash with thyme.
3. Top with the remaining onions.

Honestly, not exactly, and anyone who promises otherwise is selling something. But with butter, garlic, cream cheese and salt, it hits the same comfort notes: creamy, rich, savory. Most people stop missing the potatoes by the second bite. 💛

Steam instead of boiling, squeeze the florets dry in a towel, and add cream cheese. If it’s already runny, cook it in a dry pan 3 to 4 minutes or stir in Parmesan.

Yes. Cool completely, portion into freezer bags flat, and freeze up to 3 months. Thaw overnight, then reheat in a skillet with 1 tbsp butter, stirring until any separated liquid cooks off. A quick re-blend brings back the silk.

Both work. Frozen is convenient and often cheaper, but holds more water. Steam from frozen 8 to 10 minutes and squeeze extra firmly. Fresh gives a slightly sweeter, creamier result.

A food processor gives the best texture. A hand masher leaves a rustic, fluffy mash. Avoid a blender unless you add a splash of cream, as it can turn it into purée.