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An ideal low calorie side dish, these Bacon Mashed Potatoes are DELICIOUS! And at just 3 Points for 1 1/4 cups, it’s a great bargain. By bulking up the potatoes with some cauliflower, you can get more quantity for fewer calories, and I promise, you won’t even be able to tell there’s cauliflower in it. It’s a great way to sneak in some more veggies for the kids too! The bacon, green onions, and sour cream give these mashed potatoes a fabulous flavor and texture and make it a truly decadent dish.

Bacon Mashed Potatoes Recipe

Treat yourself to these delicious Bacon Mashed Potatoes and enjoy a decadent, but low calorie side dish that boasts just 3 Points per serving.


  • 1 lb baby potatoes, cut into 1-inch chunks
  • 2 cups cauliflower florets, chopped into bite sized pieces
  • 4 slices turkey bacon
  • 6 green onions, sliced
  • 1/3 cup fat free buttermilk
  • 1/3 cup fat free sour cream
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper


  1. Place potatoes and cauliflower in a large saucepan and cover with 2 inches of water. Bring to a simmer over medium-high heat.
  2. Reduce heat to medium and cook, partially covered, until soft, about 15 minutes. Drain and transfer to a large bowl.
  3. Meanwhile, cook bacon until crisp. Drain on a paper towel. Let cool, and then chop finely.
  4. Mash the potatoes, cauliflower, buttermilk, sour cream, and salt & pepper with a potato masher until desired texture is reached.
  5. Fold in green onions and the chopped bacon.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

Entire recipe makes 4 servings
Serving size is 1 ¼ cups
Each serving = 3 Points

PER SERVING: 115 calories; 2 g fat; 21 g carbohydrates; 6 g protein; 3 g fiber


  1. I made this tonight and my husband and son loved it. But the turkey bacon was just ok so next time they requested 2 pieces of real bacon as a topping instead of 4 pieces of turkey bacon. But it was otherwise top notch. Based on your similar recipe, I roasted a head of garlic in my toaster oven, wrapped in foil and put about 4 cloves in this. Loved it. Didn’t even need butter

  2. Chunked the buttermilk and the green onions, went with 8 slices of real bacon cooked soft, 8 oz’s of real sour cream and tripled the potatoes and califlower. Topped with grated cheese. Turned out great.
    On the chicken threw out the whole recipe, took 1 dozen chicken wings, minus the wing-tip, browned them in half a stick of butter with the green onions for a couple of minutes (don’t cook them, just brown the surface) Then took 1/2 can of Guiness mixed it with 1/2 bottle of Jack Daniels Hickory BBQ Sauce. Put the chicken wings in the crockpot, add a small bag of Hormel Dinner Sausages (the lil finger size ones) pour the beer and BBQ sauce over them. 6 hours on low. Take the chicken out, stack them in a nice white bowl. If the juices are not thick enuf make a small rue out of 1/4 stick of butter and a 1/2 cup of flour when your butter and flour are brown use your 1/3 cup buttermilk to add to the rue then add the rue to the chicken juices. Either pour the gravy back over the chicken or use it to top the mashed potatoes. We added a loaf of french bread and, Dude, that was a meal for 4 easy.
    Outstanding ! Good tip for the crock pot.

  3. Had these for dinner tonight. WONDERFUL. So glad I doubled the recipe, so we have lots of leftovers. Will definitely be making again.

  4. This is amazingly delicious for 3 teeny tiny points (plus)! Thanks for the idea of bulking up potato dishes with cauliflower! I now use it in potato soup and regular mashed potatoes all the time. Delicious! Absolutely love your site!

  5. Jessica W. Reply

    im so happy to have found this! im definitely going to try this and post about it in the super near future!

  6. Andrea McCave Reply

    Thank you so much for this recipe! I made it for my MEAT AND POTATO lover husband and he LOVED it!

  7. Eva Graham Reply

    Thank you, thank you, thank you!!! These were sooo good…the bacon added just the right amount of richness and the cauliflower was barely noticeable. (My 13 year old only dislikes 2 veggies…cauliflower and brussel sprouts…she ate every bite and asked me to make them again!) Was a little nervous that these would not have mass appeal but they have definitely made the grade…a definite go-to recipe from now on…

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