Separate the cauliflower into florets and chop the core finely or use the entire bag of already cut florets.  Bring about 1 cup of water to a simmer in a pot, then add the cauliflower. Cover and turn the heat to medium. Cook the cauliflower for 12-15 minutes or until very tender.  Drain and discard all of the water (the drier the cauliflower is, the better) and add the milk, butter, garlic salt and pepper. Mash with a masher or you can whip with a handheld blender until it looks like "mashed potatoes." Top with chives (optional).