¼cupAsiago or Parmesan cheese, freshly grated(or use a mixture of both)
2TBbutter, plus more to serve
1 ½tspsea salt, to taste
½tspblack pepper, to taste
diced chives or green onion, to garnish (optional)
Add a steamer basket to the Instant Pot. Add the garlic, cauliflower and water.
Seal the lid and turn the steam valve to the sealing position.
Set Instant Pot to pressure cook/manual, high pressure. Set the cook time for 2 minutes.
The Instant Pot will take about 10 minutes to come to pressure, and then will start counting down the cook time. As soon as it beeps to let you know the cook time has finished, carefully quick release the pressure by using the handle of a long spoon (I use a wooden spoon) to turn the steam valve to venting.Tip: Quick release can be messy-- the vent will shoot some liquids out with the steam. Lay a kitchen towel over the top to keep your kitchen clean.
Wait for the steam to escape and the pin to drop down. Then, carefully remove the lid.
Carefully remove the steam basket (it will be hot!), and drain any leftover liquid out of the Instant Pot.
Immersion Blender Method:Add the milk and cheese to the Instant Pot basin with the cauliflower and garlic. Use an immersion blender to blend the cauliflower to your desired consistency. Add more milk if desired. Season with salt and pepper.Blender-Basin or Food Processor Method:Add the cauliflower, garlic, milk, and cheese to the basin of a large food processor or high-powered blender. Blend until it's as creamy as you prefer. If desired (or needed for the blender), add extra milk gradually until the cauliflower reaches the desired consistency. (Smaller cauliflower heads will need less milk, and larger ones will need more.) Add salt and pepper to taste, blend again.
Serve the mash with a pat of butter, and garnish with fresh herbs if desired.
Leftovers / Make Ahead: To make the mash up to 2 days ahead, store in an air-tight container in the fridge. This mash reheats well in the microwave, or add to casserole dish, cover, and place in a warm oven (350ºF) for 20-30 minutes.
This mash makes about eight ⅓ cup servings, or 4-6 more generous servings.