In a large pot add chopped cauliflower and potatoes. Add water until the mixture is covered. Add enough salt to the water so that it tastes salty. Boil the potatoes and cauliflower until soft and fork tender. Strain and return to the stock pot. Add cream cheese, butter, almond milk, seasoned salt, and pepper, to taste. Mash them up and enjoy!
Serving Size: 3/4 cup
WW Green Plan: 4 Points | WW Blue Plan: 4 Points | WW Purple Plan: 2 Points
128 Calories, 4g of fat, 1.5g saturated fat, 20g carbs, 2g fiber, 1.5g sugar, 3g protein.