Remove the leaves and stem from the head of cauliflower, and cut it into florets.
In a large pot, bring salted water to a boil, add the cauliflower florets, and cook for about 10-12 minutes until fork-tender.
Drain the cooked cauliflower in a colander and let it sit for a few minutes to allow excess moisture to escape.
Return the drained cauliflower to the pot or transfer it to a food processor. Add olive oil or butter and milk, and optional sautéed garlic.
Using a potato masher or food processor, mash the cauliflower until you reach your desired consistency.
Taste and season with salt and pepper, stir well, and serve warm.
