Separate the cauliflower into florets and chop core finely.
In a pot over high heat simmer broth. Add the cauliflower, cover and reduce the heat to medium. Cook until the cauliflower is very tender, about 12-15 minutes.
Drain and discard the liquid (the drier the cauliflower is, the better!). Add milk, cream cheese, and garlic salt.
Mash with a potato masher until the desired consistency is reached. If you’d like you can run the mashed cauliflower through the food processor for a creamy consistency. Season with salt and pepper to taste. Top with fresh herbs (optional) and serve!