Made with Yukon gold potatoes, whipped cottage cheese, butter garlic, and Parmesan cheese, these cottage cheese mashed potatoes are creamy, delicious, and protein-rich.
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
Storage: Store leftover mashed potatoes to an airtight container and store in the refrigerator for up to 3-4 days. Helpful Tips:
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.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.