Cottage cheese mashed potatoes (high in protein!) are buttery and perfectly seasoned. Whether preparing a cozy family dinner or impressing guests at a holiday gathering, these creamy mashed potatoes are the best!
P.S. You will love my whipped cottage cheese recipe next.
A fluffy bowl of potato goodness for you. 😋
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🥔 WHAT ARE COTTAGE CHEESE MASHED POTATOES?
Cottage cheese mashed potatoes are a creamy, protein-packed twist on traditional mashed potatoes.
Instead of using just butter and cream, this version blends in cottage cheese for extra richness, a slightly tangy flavor, and a smoother, lighter texture.
It's delicious served with a roast dinner, gravy, garlic parmesan sauce, or a hearty stew.
💸 WHY IS THIS BUDGET FRIENDLY?
- Cottage cheese is an affordable source of protein, making it a great substitute for more expensive ingredients like heavy cream or fancy cheeses.
- Potatoes are one of the cheapest and most versatile pantry staples, so combining them with cottage cheese creates a filling, satisfying dish without breaking the bank.
🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
POTATOES: Use starchy potatoes like Russets or Yukon Gold for a fluffier texture.
COTTAGE CHEESE: Cottage cheese needs to be blended to make it smooth.
BUTTER: butter or olive oil
WHOLE MILK: Or milk of choice, such as regular, almond, or soy.
SALT AND PEPPER: To taste
👩🏼🍳 STEP-BY-STEP INSTRUCTIONS
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
Blend the Cottage Cheese: Before starting the potatoes, blend the cottage cheese in a blender or food processor until smooth and creamy. Set aside.
Boil the Potatoes: Place diced potatoes in a large pot (you can peel them or leave the skin on). Cover with cold water and add 2 teaspoons of salt. Bring to a boil and cook for 15-20 minutes, until the potatoes are very soft and fall apart when poked with a fork.
Drain the potatoes: Return them to the pot, and place the pot back on low heat to let any excess water evaporate for about 1 minute. Remove from the heat and cover with a lid to keep warm.
Melt the Butter and Heat the Milk: Melt the butter and warm the milk in a small saucepan over low heat (or microwave them together until the butter is fully melted and the milk is warm). Set aside.
Mash the Potatoes: Mash the hot potatoes with a potato masher until smooth.
Add Melted Butter and Milk: Pour the melted butter and warm milk over the mashed potatoes. Stir to combine until the potatoes absorb the liquid.
Fold in the Blended Cottage Cheese: Gently fold the blended cottage cheese into the mashed potatoes until smooth and creamy.
Adjust Consistency & Season: If the mashed potatoes are too thick, add more milk to reach your desired creaminess.
Season with salt and pepper to taste.
Optional Garnish: Garnish with chopped chives or parsley, if desired. Serve immediately while the mashed potatoes are still warm and creamy.
❓FAQS
Yes, you can use any cottage cheese based on your preference. Some may prefer small-curd cottage cheese for a smoother texture, while others might enjoy the added texture of large-curd cottage cheese.
If your mashed potatoes are too thin, you can thicken them by adding more mashed potatoes or by placing them on low heat and stirring to allow excess moisture to evaporate. Alternatively, you can add a small amount of instant potato flakes.
I would sauté two minced garlic cloves with the butter until soft and tender, then add them to the milk mixture.
Make-ahead, Storage, and reheating
MAKE-AHEAD: You can make mashed potatoes two days ahead of time.
STORAGE: Store in an airtight container in the fridge for up to three days.
REHEATING: *Pro Tip- Make extra milk and butter (about ¼ cup milk and 3 tablespoons of butter melted) and slowly add it to the mashed potatoes as you reheat.
Reheat on the stovetop on medium to low heat until hot. Make sure to stir as the mashed potatoes will burn.
Reheat in the microwave on 75 % power, stirring every 2 minutes until hot.
LEFT OVERS? Make these delicious potato corn cakes.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
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COTTAGE CHEESE MASHED POTATOES (HIGH IN PROTEIN!)
- Total Time: 5 Min Prep + 20 min Cook Time = 25 min Total Time
- Yield: 4 1x
- Diet: Vegetarian
Description
Cottage cheese mashed potatoes (high in protein!) are buttery and perfectly seasoned. Whether preparing a cozy family dinner or impressing guests at a holiday gathering, these creamy mashed potatoes are the best!
Ingredients
5 pounds (about 2 kg's) of potatoes (Yukon Gold or Russet are best)
2 teaspoons salt (to add to the water)
7 tablespoons butter
1 cup (250 ml) milk
4 ounces cottage cheese
To garnish
chopped fresh herbs such as chives, parsley, or basil.
Instructions
1. Blend the Cottage Cheese: Before starting the potatoes, blend the cottage cheese in a blender or food processor until smooth and creamy. Set aside.
2. Boil the Potatoes: Place diced potatoes in a large pot (you can peel them or leave the skin on). Cover with cold water and add 2 teaspoons of salt. Bring to a boil and cook for 15-20 minutes, until the potatoes are very soft and fall apart when poked with a fork.
3. Drain the potatoes: Return them to the pot, and place the pot back on low heat to let any excess water evaporate for about 1 minute. Remove from the heat and cover with a lid to keep warm.
4. Melt the Butter and Heat the Milk: Melt the butter and warm the milk in a small saucepan over low heat (or microwave them together until the butter is fully melted and the milk is warm). Set aside.
5. Mash the Potatoes: Mash the hot potatoes with a potato masher until smooth.
6. Add Melted Butter and Milk: Pour the melted butter and warm milk over the mashed potatoes. Stir to combine until the potatoes absorb the liquid.
7. Fold in the Blended Cottage Cheese: Gently fold the blended cottage cheese into the mashed potatoes until smooth and creamy.
8. Adjust Consistency & Season: If the mashed potatoes are too thick, add more milk to reach your desired creaminess.
9. Season with salt and pepper to taste.
10. Optional Garnish: Garnish with chopped chives or parsley, if desired. Serve immediately while the mashed potatoes are still warm and creamy.
11. If you loved this recipe, leave a 5-star review and rating!
Notes
Choose the Right Potatoes: Use starchy potatoes like Russets or Yukon Gold.
Mash, Don't Blend: Avoid Using a Hand-Held Beater or stand mixer because they can overwork the potatoes, making them gluey and dense instead of light and fluffy. Mashing by hand keeps the texture smooth and creamy. If you have the time and patience, you can push the potatoes through a sieve for an ultra-smooth texture—though fair warning, it might feel like it takes forever!!
Adjust Consistency: If the mashed potatoes are too thick, add a little more milk until you reach your desired consistency. Add it gradually to avoid over-thinning.
Season Well: Potatoes absorb flavors differently, so taste and adjust the seasoning accordingly. Consider adding garlic powder or herbs for extra flavor.
STORAGE: Store in an airtight container in the fridge for up to three days.
REHEATING: *Pro Tip- Make extra milk and butter (about ¼ cup milk and 3 tablespoons of butter melted) and slowly add it to the mashed potatoes as you reheat.
How do I add garlic to mashed potatoes? I would sauté two minced garlic cloves with butter until soft and tender, then add to the milk mixture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course, Side Dish
- Method: Stove Top
- Cuisine: American
Nikki says
Let me know if you have any questions. Nikki x