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These Cottage Cheese Mashed Potatoes are incredibly creamy with extra protein! Whipped cottage cheese gives them a silky smooth texture while garlic butter adds amazing flavor. Ready in 35 minutes.
We’re always looking for ways to sneak more protein into our meals without sacrificing flavor, and these cottage cheese mashed potatoes? They’re a total game-changer.
They come out incredibly fluffy and creamy, with that perfect garlicky butter flavor we all love. They have about 50% more protein than regular mashed potatoes, so they’re actually satisfying and keep you full.
Why You’ll Love These Cottage Cheese Mashed Potatoes
- High in protein. Regular mashed potatoes have about 3-4 grams of protein per serving. These have 14 grams thanks to the cottage cheese and sour cream.
- Incredibly creamy. Whipping the cottage cheese until smooth makes it silky and luxurious – no lumps, no cottage cheese texture at all.
- You can’t taste the cottage cheese. Seriously. When it’s whipped smooth and mixed with butter, garlic, and sour cream, it just tastes like amazing mashed potatoes.
- Easy to make. No special equipment needed beyond a food processor and potato masher. Ready in 35 minutes.
- Perfect for meal prep. These reheat beautifully, unlike some mashed potatoes that get gluey or dry.
You’ll Need
How to Make Cottage Cheese Mashed Potatoes
- Peel and cut the potatoes into large chunks.
- Place in a pot, cover with cold salted water, and boil until fork-tender, about 15–20 minutes.
- Meanwhile, blend the cottage cheese and sour cream until smooth. Set aside.
- Drain the potatoes and let them stand uncovered for 5 minutes to evaporate excess moisture.
- In the same pot, melt half of the butter with the garlic over medium heat until fragrant, about 1 minute. Remove from heat.
- Return the potatoes to the pot and mash. Add warm milk as needed for your desired consistency.
- Stir in the whipped cottage cheese mixture until creamy. Season with salt and pepper, then mix in Parmesan if using.
Helpful Tips
- Whip the cottage cheese completely smooth. This is the most important step. If there are lumps, you’ll have cottage cheese chunks in your mashed potatoes. Take the full 2-4 minutes to get it silky.
- Use full-fat cottage cheese. Low-fat or fat-free won’t give you the same creamy, rich texture. The extra fat makes a difference.
- Don’t skip sautéing the garlic. Raw garlic would be too harsh and pungent. Cooking it in butter makes it sweet, mellow, and aromatic.
- Start with less liquid. You can always add more milk, but you can’t take it out. The cottage cheese adds moisture, so you might not need as much milk as regular recipes.
- Choose the right potato. Yukon Gold potatoes are naturally buttery and creamy. Russets are starchier and fluffier. Both work, just different textures.
- Don’t over-mash. Once everything is smooth and combined, stop. Over-working potatoes breaks down the starch and makes them gluey.
Recipe Variations
- Loaded cottage cheese mashed potatoes. Stir in cooked, crumbled bacon, shredded cheddar cheese, and chopped green onions.
- Herb mashed potatoes. Add 2 tablespoons fresh chopped herbs like chives, dill, parsley, or thyme along with the cottage cheese.
- Roasted garlic version. Instead of sautéed garlic, use a whole head of roasted garlic squeezed into the potatoes for sweet, caramelized flavor.
- Truffle mashed potatoes. Add 1-2 teaspoons truffle oil at the end for an elegant, gourmet twist.
- Lighter version. Replace the butter with olive oil and skip the Parmesan for a lighter option that’s still creamy.
- Horseradish kick. Add 1-2 tablespoons prepared horseradish for a spicy, tangy kick that’s amazing with beef.
Storage and Reheating
- Refrigerate: Store leftover mashed potatoes in an airtight container in the fridge for up to 4 days.
- Reheat on stovetop: Put them in a pot over low heat with a splash of milk or butter. Stir frequently until heated through. This is the best method for maintaining creamy texture.
- Reheat in microwave: Put in a microwave-safe bowl, add a splash of milk, cover, and microwave in 1-minute intervals, stirring between each, until hot.
- Reheat in oven: Spread in a baking dish, dot with butter, cover with foil, and bake at 350°F for 20-25 minutes until heated through.
- Freezing: We don’t recommend freezing these. The cottage cheese and dairy can separate and get watery when thawed, and the texture won’t be the same.
- Make ahead: You can make these up to 2 hours ahead. Keep them warm in a slow cooker on low, or reheat just before serving using one of the methods above.
FAQs
No! When you whip the cottage cheese until completely smooth and mix it with butter, garlic, and sour cream, it just tastes like really creamy, delicious mashed potatoes. The cottage cheese adds protein and creaminess without any cottage cheese flavor.
A food processor works best for getting it completely smooth. You could use a high-powered blender, but it’s harder to scrape down the sides. A regular hand mixer won’t get it smooth enough – you need the power of a food processor or blender.
You either over-mashed them or over-beat them with the hand mixer. Potatoes have starch, and overworking them breaks down that starch and makes them gummy. Next time, stop as soon as everything is combined and smooth.
You can, but the garlic really makes these special. If you don’t like garlic, you could skip it or use just 2-3 cloves instead of 6-7.
More Mashed Potatoes Recipes
Side Dishes
Boursin Mashed Potatoes
Side Dishes
Creamy Garlic Mashed Potatoes
Side Dishes
Caramelized Shallot Mashed Potatoes
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Cottage Cheese Mashed Potatoes
Ingredients
- 2 pounds Russet potatoes, or Yukon Gold
- 1 teaspoon salt, for boiling water
- 1 cup full-fat cottage cheese
- ¼ cup sour cream
- ⅓ cup unsalted butter, softened
- 6-7 cloves garlic, finely chopped
- ¼ cup hot milk, add more if needed
- ¼ cup freshly grated Parmesan cheese, optional
- Salt and pepper, to taste
- 1 tablespoon chopped fresh parsley, for garnish (optional)
Instructions
- Peel the potatoes using a vegetable peeler and remove any blemishes. Cut into large, even chunks so they cook evenly.
- Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil, reduce heat, and simmer for 15–20 minutes, or until fork-tender.
- While the potatoes cook, add the cottage cheese and sour cream to a food processor. Blend until completely smooth and creamy, scraping down the sides as needed. Set aside.
- Drain the cooked potatoes and let them stand uncovered for about 5 minutes to allow excess moisture to evaporate before mashing.
- In the same pot, add half of the butter and the chopped garlic. Place over medium heat and cook together until the butter is melted and the garlic is fragrant, about 1 minute. Remove from heat.
- Return the drained potatoes to the pot with the melted butter. Mash using a potato masher until mostly smooth. Pour in the warm milk while mashing to reach your desired consistency.
- Add the whipped cottage cheese and sour cream mixture to the mashed potatoes. Stir until fully incorporated and creamy.
- Season with salt and black pepper to taste. Stir in the Parmesan cheese, if using, until melted and combined.
- Transfer to a serving bowl and drizzle with the remaining melted butter. Garnish with parsley and serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I was skeptical, but these turned out so creamy and light. You can’t even tell there’s cottage cheese!
Right?! That’s the magic 😄 So glad you gave it a try, Sarah!
Super creamy and lighter than regular mashed potatoes. I was pleasantly surprised.
That’s exactly what I love about them too! Glad you gave them a try, Jason 😊