2 medium heads cauliflower, florets removed
6 oz. mascarpone, room temp
1/3 c. almond milk
Freshly ground black pepper
Chopped chives or parsley, for garnish
Butter, for serving
Bring a large pot of water to a boil. Add cauliflower florets and cook until tender, 10 minutes. Drain well, pressing with paper towels or a clean dish towel to remove as much excess water as possible.
Return to pot and mash cauliflower with a potato masher until smooth and no large chunks remain.
Stir in mascarpone cheese and milk and season with salt and pepper and mash until completely combined and creamy. (Add a couple tablespoons more milk until you reach desired consistency.)
Garnish with minced chives or parsley, season with more pepper, and top with a tab of butter.