Mashed Cauliflower - à la Andy

Fill a large saucepan or pot with enough salted water to come right below a steamer basket fitted over it. Bring the water to a boil. Place the cauliflower florets into the steamer basket and fit on top of the pan. Cover the pan with a lid. Reduce water to a simmer and cook, covered, for 10 to 15 minutes, until cauliflower is very soft and mushy. Heat olive oil in a small skillet over medium heat. Add butter to pan. When butter becomes hot, Add the minced garlic and saute for about a minute, until fragrant and just begins to brown. Place the cooked cauliflower, sauteed garlic, butter, cream cheese, sour cream, and salt into a food processor. Puree for 1-2 minutes, until completely smooth. If too thick to blend, add small amounts of water until you are able to blend until smooth. Adjust salt to taste. Garnish with chives if desired. You can also drizzle some melted butter on top if you'd like.