Mashed Cauliflower

Mashed Cauliflower:
2 lbs cauliflower florets, cut from one large head or bought frozen.
2 cups milk
2 cups chicken stock
1 oz cream cheese
1 tbs butter
salt and pepper

Put cauliflower florets in deep sauce pan with milk and chicken stock. You want them to be covered with liquid so choose a pot that doesn't leave a lot of extra room. Simmer for about 20 minutes until very tender. Move cauliflower with a slotted spoon to a blender/food processor with butter and cream cheese, pinch of salt and pepper. Pulse a couple short times then add 1/2 liquid pulse and check to see consistency (should be like loose mashed potatoes) then add more liquid. I ended up using 2 cups. (Remember you can always add but you can't take away) Blend until smooth.