Ingredients

The following ingredients have 4 Servings
  • 1 head Cauliflower
  • 1/3 cup Heavy Cream
  • 1/4 cup unsalted butter
  • 1 teaspoon Pink Himalayan Salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoon fresh chives, minced

Instruction

  • Cut the head of cauliflower into florets and discard the stalk. Set aside.
  • Place a trivet into the inner lining of your Instant Pot. Then add 1 cup of water. Read the recipe notes for information on how to make this recipe without an Instant Pot.
  • Place the florets into the trivet and put the lid on the Instant Pot. Turn the knob to sealed, press Manual (making sure it’s set to High Pressure) and then set time for 1 minute.
  • Once timer goes off perform a quick pressure release. Once the pressure is gone, remove the trivet and cauliflower from the Instant pot and drain the liquid.
  • Next, turn the instant pot to "Keep warm" setting, and add all ingredients to the inner lining of the Instant Pot, including the cooked cauliflower.
  • With a wooden spoon or hand mixer, mix until the cauliflower is mashed to your liking, and everything is combined. Use a food processor or immersion blender if your mixture does not come together. Top with additional butter and fresh chives before serving, if desired.
  • Best stored in an air tight container in the fridge up to 5 days.