Photo of Sour cream & chive cauliflower-potato mash by WW

Sour cream & chive cauliflower-potato mash

SmartPoints® value per serving
Total Time
1 hr 10 min
30 min
40 min
Try this deceptively light version of mashed potatoes—you’ll never suspect that more than half the potatoes have been replaced with cauliflower. The sour cream and onion twist—a play on the popular potato chip combo—gives these mashed veggies an additional edge. A neat flavor-boosting trick here is that a celery stick is boiled along with the potatoes and cauliflower, infusing the vegetables with flavor and discarded before pureeing.And to make things even more delicious, because, why not? We've added garlic to the mash.


Uncooked cauliflower

1½ pound(s), (about 1 medium head), broken into medium-size florets

Uncooked red potato(es)

1 pound(s), peeled and cut into 2-inch chunks

Uncooked Spanish onion(s)

1 medium, large onion, halved lengthwise with root trimmed but intact

Uncooked celery

1 medium stalk(s), broken into a few pieces

Garlic clove

6 clove(s), peeled and smashed

Kosher salt

1 Tbsp

Sour cream

1 cup(s), low-fat

Unsalted butter

1 Tbsp

Black pepper

¼ tsp, coarsely ground, or more to taste

Kosher salt

½ tsp, or more to taste


1 Tbsp, chopped, for garnish


  1. In large pot, place cauliflower, potatoes, onion, celery, garlic, and 1 tbsp salt. Add just enough water so cauliflower begins to float. Bring to boil and cook until potatoes and cauliflower are just tender, 20 to 25 minutes. (Be careful not to overcook cauliflower or it will absorb extra liquid.) Drain potatoes and cauliflower. Discard celery and onion. Let sit for 5 minutes to drain excess water.
  2. Transfer vegetables to large bowl. Using potato masher, mash vegetables. Mix in sour cream and butter. Season with 1⁄4 tsp black pepper and remaining 1⁄2 tsp salt, adding more if desired. Garnish cauliflower-potato mash with chives.
  3. Serving size: 1⁄2 cup