Sour Cream Chive Cauliflower Purée
Ingredients
- 1 medium head of cauliflower (about 2 pounds), cut into florets (about 8 cups)
- 1 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks (about 3 cups)
- 6 tablespoons unsalted butter
- 2 garlic cloves, coarsely chopped
- 1/2 cup sour cream
- Kosher salt
- Finely chopped chives, for garnish
- Freshly ground black pepper
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