Photo of Baked buttermilk & cauliflower mashed potatoes by WW

Baked buttermilk & cauliflower mashed potatoes

Points® value
Total Time
1 hr 10 min
15 min
55 min
Creamy? Check. Dreamy? Yep, thanks to the magical powers of what-can’t-this-veg-do cauliflower. Tangy buttermilk, melted butter, and smooth cream cheese make sure there’s plenty of rich flavour to boot.


Cooking spray

1 spray(s)

Uncooked cauliflower

1½ pound(s), coarsely chopped

Russet potato

1½ pound(s), peeled and cubed

Neufchâtel cheese

2 oz

1% low-fat buttermilk

¾ cup(s)

Table salt

1¼ tsp(s)


1½ tbsp(s), melted


  1. Preheat the oven to 375°F. Coat a 2-quart broiler-safe baking dish with cooking spray.
  2. In a large pot, add the cauliflower and potatoes and enough cold water to cover the vegetables. Bring to a boil over high heat. Reduce heat to medium-low and cook until the vegetables are very tender, about 15 minutes. Drain and return the vegetables to the pot. Add the cheese and stir until softened. Add the buttermilk and salt. Using a potato masher, mash to the desired consistency.
  3. Transfer the potato mixture to the prepared baking dish and smooth the top. Bake, uncovered, for 30 minutes. Remove the dish from the oven and preheat the broiler on High. Brush the butter over the top. Broil until the top is lightly browned, 3 to 5 minutes.


Per serving (3⁄4 cup): 135 Cal, 4 g Total Fat, 2 g Sat Fat, 451 mg Sod, 21 g Total Carb, 4 g Sugar, 3 g Fib, 5 g Prot.