Creamy low‑carb mashed cauliflower blended with tangy sour cream, garlic, and butter — a satisfying and healthier alternative to mashed potatoes.

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Bring a large pot of salted water to a boil. Add cauliflower florets and minced garlic; cook until very tender, 10–12 minutes.
Drain cauliflower and garlic thoroughly in a colander, shaking off excess water.
Return hot cauliflower and garlic to the pot. Add butter, sour cream, salt, and pepper.
Use an immersion blender or potato masher to mash until smooth and creamy. Adjust consistency with a splash of milk or broth, if desired.
Taste and adjust seasoning. Transfer to a serving bowl and sprinkle with chopped chives.
Serve warm as a low‑carb side dish in place of mashed potatoes.

For extra creaminess, substitute a portion of the sour cream with cream cheese.
To make dairy‑free, use vegan butter and dairy‑free sour cream.
Leftovers keep well in the fridge for up to 4 days; reheat gently with a splash of liquid.
Can be flavored with roasted garlic, parmesan, or herbs to vary taste.