Ingredients
Scale
- 48 oz. bag frozen cauliflower florets.
- 1/2 c. full fat sour cream
- 8 oz. softened cream cheese
- 4 tbsp. butter
- 3/4 tsp. dried thyme
- 3/4 tsp. dried oregano
- 2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. sea salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste
Instructions
- Place cauliflower in a stock pot or Dutch oven, and cover with two inches of water.
- Bring to a rolling boil, and boil for 30 minutes, or until cauliflower is easily pierced with a fork (almost mushy).
- Use a potato masher to mash cauliflower, stirring in remaining ingredients in the order listed.
- Continue to mash until desired consistency is reached.
