1medium head of cauliflowerabout 2 lbs., cut into florets*
1medium Yukon gold potatopeeled and cut into 1-inch pieces (optional)
1teaspoonkosher saltplus more to taste
2Tablespoonsunsalted buttercut into chunks
Freshly ground black pepperto taste
1teaspoonchopped fresh chivesoptional
Instructions
Place cauliflower florets, potato pieces, and 1 teaspoon of kosher salt in a large pot and add enough water to just cover the vegetables. Bring to a boil over high heat and then lower to a simmer. Cook until tender, about 15 minutes.
Drain the vegetables really well and let sit in the hot pot for a few minutes to dry out. Transfer the cauliflower and potatoes to the bowl of a food processor fitted with the metal blade. Add butter and salt and process until smooth.
Taste and adjust seasoning with salt and freshly ground pepper. Garnish with chives, if using, and serve immediately.
Notes
*For an easy method to achieve cauliflower florets, quarter the whole head of cauliflower, then cut the stems and leaves off. The florets will pop right off though you might still have to cut them down in size a bit.