Chop cauliflower into florets and steam or boil until very tender (about 10–12 minutes).
Drain well to remove excess water—this prevents a watery mash.
In a food processor, add cauliflower, butter, cream, garlic, and cream cheese. Blend until smooth and creamy.
Taste and season with salt and pepper.
Serve warm, garnished with fresh chives or parsley.