Creamy Mashed Cauliflower & Potato – 2 Smart Points

Raise your hand if you love potatoes.  I do! 

One of my biggest challenges on Weight Watchers has been to cut way down on starches and carbohydrates.  I’m one of those people who will always take savory starches over sweets. Offer me a bowl of ice cream OR French fries and I will take the fries every time.

So, I decided to try Mashed Cauliflower.  There actually are people out there who claim that they taste just. like. mashed. potatoes.  Umm, no, they don’t. They taste like mashed cauliflower, which is good, but they are thinner and less starchy in consistency.

So, I decided to tweet things a bit to get them to meet my starch-loving tastes.  I found that by adding just one potato to the cauliflower, I was able to thicken the consistency without adding too much to the Weight Watchers Smart Point total.

I have served these a number of times – they even hold up well to gravy/sauce from the main dish, almost as well as 100% potatoes.  My husband actually prefers these and my boys haven’t realized yet that they are mostly Cauliflower with just a wee bit of potato.

Cauliflower is low in calories and carbohydrates and high in Vitamin C – in other words, it is good for you.  Give these a try and let me know what you think.


Serves 5 servings

Creamy Mashed Cauliflower & Potato - 2 Smart Points

The perfect side dish when you are looking for something to serve that is lower in carbs and calories than pure mashed potatoes.

10 minPrep Time

10 minCook Time

20 minTotal Time

Save RecipeSave Recipe
Recipe Image


  • 1 large head cauliflower - cut into florets (6-7 cups)
  • 1 medium white potato, cut into chunks
  • 4 garlic cloves, crushed
  • 1/3 cup 2% buttermilk
  • 1 tablespoon light butter (I use Land o Lakes Light Butter w/Canola oil)
  • ¾ teaspoon kosher salt
  • Freshly ground black pepper
  • 1/3 cup shredded reduced-fat cheddar cheese
  • 1 tablespoon of finely chopped fresh or dry chives.


  1. Put the cauliflower and garlic into a veggie strainer, add 1 cup of water, and set pressure cooker for high pressure for 3 minutes. Use quick release.
  2. Drain, pour out water in bottom of the pot, and return the vegetables to the pot without the strainer. Put on saute low.
  3. Add the buttermilk, butter, salt, and black pepper to taste. Use an immersion blender or potato masher to puree the cauliflower and potato mixture.
  4. Stir in the chives and cheddar cheese and serve hot.
  5. Makes 5 3/4 cup servings. 2 Smart Points per serving.
Cuisine: Low Fat; Low Calorie | Recipe Type: Vegetable Side Dish
82 cal
3 g
9 g
5 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Leave a Reply

Your email address will not be published. Required fields are marked *