Cauliflower Mashed Potatoes

Ingredients
2 heads of cauliflower
1/2 cup grated cheddar cheese (about 2.5 ounces by weight)
1/4 cup sour cream
2 tbsp butter softened
1/2 tsp salt or to taste
1/8 tsp black pepper or to taste
2 tbsp chopped chives optional

Instructions

1. Cut the cauliflower heads down into florets, then steam or boil for about 8-10 minutes, until completely fork tender and soft.
2. You can also cook the florets in an Instant Pot, by adding 1/2 cup of water to the bottom, and placing the cauliflower florets on the steamer insert. Using low pressure, steam for 8 minutes.
3. Let the cauliflower drain and cool, then squeeze in a kitchen towel to remove the majority of the water in the cauliflower. If you're in a hurry, I've had success with using tongs or rubber gloves to squeeze the cauliflower while it's still hot, just don't use your bare hands!
4. For a chunkier cauliflower mash, mix the cauliflower with remaining ingredients by hand.
5. For a smoother texture, puree the squeezed cauliflower in a food processor with everything but the chives, for about one minutes, until smooth.
6. Mix in the chives if desired, or simply sprinkle on top to garnish. Enjoy!