Mashed Potato, No Potatoes Needed

1 medium head cauliflower
1 wedge laughing cow light swiss cheese
4 T grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
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Optional Chives for garnish

Bring a soup pot filled with water to a boil. Rinse and cut cauliflower into small pieces. Cook cauliflower in boiling water for about 6 minutes, or until well done. (Or steam in microwave oven.)
Drain well; do not let cool and press cooked cauliflower between several layers of paper towels until dry. In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth. Serve garnished with chopped chives.

Can be made a day ahead. Put pureed mixture into a small casserole dish, cover with foil. Reheat mixture in a small casserole dish, covered with foil, in a 350°F degree oven for 40 minutes. Uncover for last few minutes to brown edges if desired.

-Adapted from George Stella Food TV
Optional Add-ins: Sautéed leeks and/or carmelized onions, prepared horseradish, wasabi, any type of beans

* Can substitute cooked spaghetti squash, butternut squash, even do a combination of root vegetables like rutabagas and turnips. Want to be really creative try using celeriac a.k.a "celery root" or jicama.