Creamy Mashed Potatoes with Cottage Cheese is the ultimate comfort food that offers a boost of protein in every bite. Yukon gold potatoes whipped into a creamy consistency and blended with whipped cottage cheese, Parmesan cheese, and garlic butter for the most mouthwatering experience. This is an absolute must-try that comes together with 5 simple ingredients and 30 minutes, making it a perfect side dish for your holiday dinner or busy weeknights.
There's a secret ingredient that takes a humble tuber and transforms it into the most delicious, creamy, comforting side dish: cottage cheese. This surprising addition gives your taters a luxurious, silky texture and tangy flavor without milk, heavy cream, or sour cream.
Sure, it still has dairy - but it's amazing what a cup of cottage cheese does to what has historically been the least healthy side dish. They're instantly made into more nutritious mashed potatoes.
Creamy, fluffy, and irresistibly delicious, this version puts regular mashed potatoes to shame. Rich texture, higher protein, and deeply flavorful! Once you learn how to sneak in cottage cheese into mashed potatoes, there's no going back to boring potatoes.
Looking for more cottage cheese recipes to use up the rest of the container? Check out crepe rolls, cottage cheese with fruit, and chicken cabbage casserole.
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Recipe Overview
- Prep and Cook Time: 10 minutes to prep and 10-15 minutes to cook
- Cooking Method: Stove-top
- Dietary Info: Gluten-free, GAPS, WAPF
- Tools Needed: medium stock pot, immersion blender
- Skill Level: Easy
Key Features & Benefits
- Suitable for dietary needs - Some people with dairy sensitivities tolerate cultured dairy like butter and cottage cheese with no problem. In such cases, this recipe may be the key to enjoying mashed potatoes again.
- Packed with protein - Not only does cottage cheese give great flavor but it also packs in a protein punch with 10 grams of protein per serving (not bad for a carb-heavy side).
- Versatile serving options - It's fancy enough for Thanksgiving dinner yet the quick total time prep is enticing for a weeknight meal.
- Robust flavors - The cottage cheese lends a lovely tanginess, while the butter garlic and Parmesan cheese bring an incredible depth of flavor.
- Picky eaters - With comfort food flavors and creamy texture that we love in good mashed potatoes, this version is a good way to sneak in a tad more protein.
Ingredients for Cottage Cheese Mashed Potatoes
Learn how to make mashed potatoes with cottage cheese with 5 simple ingredients. It's an easy mashed potatoes recipe that comes together in under 30 minutes.
- Yukon gold potatoes: These potatoes are known for their creamy texture and rich, buttery flavor. They're the best potatoes to use here because they lend to a natural sweetness and rich mouthfeel.
- Cottage cheese: My favorite brand is the Good Culture or Nancy's because they have the highest quality cottage cheese that also tastes amazingly creamy. I went with low-fat cottage cheese in this simple recipe but you can use regular whole cottage cheese. Good Culture has the double cream classic with 6% milkfat and it is absolutely divine so I save that for my cottage cheese with fruit bowl where I can savor the creamy richness. Use your favorite here!
- Butter: A few tablespoons of unsalted butter to caramelize the garlic and bring out the savory flavor.
- Garlic: When sauteed in butter, it releases natural oils that becomes incredibly aromatic.
- Parmesan cheese: Adds a nutty and salty flavor to the mashed potatoes.
See the recipe card for exact quantities.
Substitutions and Variations
- Other potatoes - Sub russet potatoes for a lighter, fluffier mash or red potatoes if you're going for a denser, heartier mashed potatoes.
- Loaded mashed potatoes - Top with caramelized onions, bacon crumbles, sliced green onions, and shredded cheddar cheese.
- Make it ultra creamy - For an even creamier texture, you can use whole milk instead of the reserved water. Or a little bit of sour cream or Greek yogurt to give it a smoother texture.
- Other cheeses - Swap Parmesan cheese with other hard cheeses like Pecorino Romano, Asiago, or a little Gruyère.
💭Make it Nutrient-Dense: For maximum nutrition, use the highest quality dairy your budget can afford. Butter from pastured milk and cream is particularly rich in nutrients like fat-soluble vitamins A, D, E, and K2. Opting for butter with a deep yellow hue is a good indicator of higher nutrient content, due to higher levels of carotenoids from the cow's diet of fresh pasture grass, according to this New York Times article.
How to Make Cottage Cheese Mashed Potatoes
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the creamiest side dish.
Step 1. Cook
Wash your potatoes well and peel them. Cube them into large 1-2" pieces. Place them in a medium-size pot and add enough water to cover them fully. Season with salt and bring to a gentle boil. Then reduce heat and cook, loosely covered, over medium-high heat until fork tender.
Step 2. Blend
While the potatoes are cooking, blend the cottage cheese with an immersion blender until smooth and creamy. You can blend the cottage cheese directly in the container to avoid extra dishes . You can also use a blender or food processor to achieve ultra smooth texture. Set the creamy cottage cheese aside.
Step 3. Saute
In a small skillet over low heat, melt the butter. Add minced garlic and gently saute just until it becomes aromatic, being careful not to burn the garlic.
Step 4. Mash
Once the potatoes have cooked, drain the water, reserving about ¼ cup. Mash the potatoes with the reserved cooking water using a potato masher or hand mixer until smooth.
Step 5. Stir
Stir into the potato mixture blended cottage cheese, half of the garlic butter, and grated Parmesan cheese. Combine well and adjust salt if needed.
Step 6. Drizzle
Transfer to a serving bowl and drizzle with remaining garlic butter. Garnish with fresh herbs and serve immediately.
Helpful Tips for Mashed Potatoes with Cottage Cheese
- Use the right temp water. Resist adding hot water to raw potatoes in order to save time. To get a fluffy and creamy texture, they need to come to temperature alongside the water, so use room temperature water only.
- Reserve cooking water. The starchy water can be used to adjust the consistency of the mashed potatoes. Reserve about a cup but use however much you need.
- Blend the cottage cheese to your preference. Use small curd cottage cheese and blend it as smoothly as possible. I prefer the convenience of an immersion blender but a high-speed blender can whip it into a completely smooth and creamy consistency.
- Combine ingredients gradually. If I'm short on time, I'll do so in one shot but if you're going for that velvety smooth consistency, stir the mashed potatoes well after each addition of cottage cheese, garlic butter, and Parmesan cheese.
- Adjust salt last. Taste the mashed potatoes and adjust the salt if needed. Parmesan cheese is salty and some brands of cottage cheese are naturally saltier than others - so taste test and adjust if necessary.
💭Make Ahead Tip: You can wash, peel, and cube the potatoes ahead of time and keep them in a bowl of cold water in the refrigerator until you're ready to cook. Blend the cottage cheese and set aside in the fridge as well.
Serving Suggestions
Garnish mashed potatoes with fresh herbs like parsley, chopped dill, or fresh chives and freshly cracked black pepper. Cottage cheese in mashed potatoes results in a side that already comes with a boost of protein and heartiness.
Still, for a complete and balanced meal, serve this dish with a hearty entree like roasted chicken, grilled steak, or baked fish and a drizzle of homemade gravy.
Main course: Pair these mashed potatoes with cottage cheese alongside gluten free Swedish meatballs, one pan balsamic chicken and asparagus, or salmon with mayonnaise. It's also excellent with air fryer lamb loin chops, as seen in the above photo.
Vegetable sides: A simple side dish like buttered cabbage or creamed mushrooms go great with these mashed potatoes and cottage cheese recipe.
Salad: Because these mashed potatoes are hearty on their own, serving a light salad is in order. Try cabbage cucumber salad, tomato cucumber salad, or cucumber dill salad. The fresh and vibrant seasonal veggies will cut through the heartiness and richness of the cottage cheese in mashed potatoes.
And if you want to use up the last of that cottage cheese container, you will love these bacon egg and cheese muffins to make for breakfast.
More cottage cheese mashed potatoes pairing suggestions:
- Easy Air Fryer Duck1 Hours 15 Minutes
- Instant Pot Ribs Recipe (Paleo, Keto, Whole30)50 Minutes
- Easy Lamb Loin Chops Recipe in Air Fryer15 Minutes
- Easy One Pan Balsamic Chicken and Asparagus40 Minutes
Storage and Reheating Instructions
How long do mashed potatoes with cottage cheese last in the refrigerator?
To store: Transfer any leftover mashed potatoes to an airtight container and store in the refrigerator for up to 3-4 days.
Storage containers: These glass snap containers are perfect for leftovers.
To reheat: If you're reheating a large serving, I suggest reheating it in the oven. Spread the mashed potatoes evenly in a baking dish, cover with aluminum foil (separate with parchment paper if foil will be touching your food) and bake in an unpreheated oven at 350°F for about 10-15 minutes or until warmed through. Note: It will begin warming up during the preheat.
For smaller servings, reheating on the stovetop in a small skillet is your best bet. Place the mashed potatoes in a saucepan and add a splash of milk to thin it out. Stir occasionally to ensure even reheating.
Frequently Asked Questions
Nope! This is a big mistake that people make in an effort to save time, but hot water may disintegrate the outsides of the potatoes quicker than the interior can cook through. To ensure the potatoes cook evenly, start them at room temperature or in cold water.
Use high-starch potatoes like Idaho potatoes or Yukon golds. It's also important to mash or mix the potatoes gently, just enough to achieve the desired consistency. Overworking can release too much starch, making the potatoes gummy. Lastly, add the other ingredients gradually and combine well between each addition.
Yes, don't forget to salt the potatoes during the cooking to add flavor from the inside out. Salt does dissipate during the cooking, so it's best to add it in the beginning rather than at the end. Adjusting the salt at the end is exactly that - adjusting but seasoning should be done throughout the recipe.
Looking for more potato recipes? Here are some ideas:
Did you make these Mashed Potatoes with Cottage Cheese? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Cottage Cheese Mashed Potatoes
Ingredients
- 2 pounds Yukon gold potatoes about 7-8 medium size potatoes
- 1 cup cottage cheese small curd
- 3 tablespoons unsalted butter
- 3 garlic cloves minced
- ½ cup Parmesan cheese finely grated
- ¼ teaspoon sea salt optional
Instructions
- Cook: Wash your potatoes well and peel them. Cube them into large 1-2" pieces. Place them in a medium-size pot and add enough water to fully cover. Season with salt and bring them to a boil over high heat. Then reduce heat to medium-high and cook loosely covered the potatoes are fork tender (approximately 15 minutes).
- Blend: While the potatoes are cooking, blend the cottage cheese with an immersion blender until smooth and creamy. Set aside.
- Saute: In a small frying pan over medium heat, melt the butter and add minced garlic. Saute garlic on low heat just until it releases flavor being careful not to burn the garlic (approximately 3-4 minutes).
- Mash: Once the potatoes have cooked, drain the water, reserving about ¼ cup. Mash the potatoes with the reserved cooking water, if needed, using a potato masher or hand mixer until smooth.
- Stir: Stir in the blended cottage cheese, garlic butter, and grated Parmesan cheese. Combine well and adjust salt if needed.
- Serve: Transfer to a serving bowl and drizzle with additional melted garlic butter before serving. Garnish with fresh herbs and serve immediately.
Notes
- Use the right temp water. Resist adding hot water to raw potatoes in order to save time. In order to get a fluffy and creamy texture, they need to come to temperature along with the water, so use room temperature water only.
- Reserve cooking water. The starchy water can be used to adjust the consistency of the mashed potatoes. Reserve about a cup but use however much you need.
- Blend the cottage cheese to your preference. Use small curd cottage cheese and blend it as smoothly as possible. I prefer the convenience of an immersion blender but a high-speed blender can whip it into a completely smooth and creamy consistency.
- Combine ingredients gradually. If I'm short on time, I'll do so in one shot but if you're going for that velvety smooth consistency, stir the mashed potatoes well after each addition of cottage cheese, garlic butter, and Parmesan cheese.
- Adjust salt last. Taste the mashed potatoes and adjust salt if needed. Parmesan cheese is salty and some brands of cottage cheese are naturally saltier than others - so taste test and adjust as needed.
- Make Ahead Tip: You can wash, peel, and cube the potatoes ahead of time and keep them in a bowl of cold water in the refrigerator until you're ready to cook. Blend the cottage cheese and set aside in the fridge as well.
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