Break down the cauliflower into bite size florets. In a medium sauce pan add about an inch of water, salt, cauliflower, and garlic. Bring to a boil over medium high heat, once the water starts to boil turn down to medium and continue to cook until the cauliflower is fork tender or a bit soft. Remove from heat and drain the water. Make sure that the water is drained completely.

With a potato masher mashed the cauliflower and garlic until completely mashed (to your liking). Add the sour cream and butter and stir in. Add additional salt and add pepper to taste.