- 1 head cauliflower, cut into florets, trimmed of as much of the stems as possible
- 1 large russet potato, peeled and cut into 1″ cubes
- 1/4 cup sour cream
- 3 tablespoons grated parmesan cheese
- 1/2 teaspoon each, salt and pepper
Fill a large pot with about an inch and a half of water. Fit with a steamer basket and place the cauliflower and potatoes inside. Cover and steam until very tender and easily pierced with a fork, about 15 minutes. Drain well and return the cooked vegetables to the empty pot on the stove top with the heat turned off. Allow them to stand for about 3 minutes to dry. Add sour cream, parmesan, salt, and pepper, and mash until smooth and well-combined. Serve with freshly minced chives.