These cottage cheese mashed potatoes are creamy, buttery, and packed with extra protein. Blended cottage cheese makes the potatoes deliciously smooth and creamy without leaving any cottage cheese curds.

P.S. You will love my whipped cottage cheese recipe next.

Jump to:

• 🥔 Why add cottage cheese to mashed potatoes?
• ❤️ Why you will love this recipe
• 🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
• 👩🏼‍🍳 STEP-BY-STEP INSTRUCTIONS
• ❓FAQS
• Make-ahead, Storage, and reheating

🥔 Why add cottage cheese to mashed potatoes?

Cottage cheese is an easy way to make mashed potatoes creamy while adding extra protein. Once blended, it becomes completely smooth, so you won't have cottage cheese curds in your potatoes.

It also adds a tangy flavor and creamy texture without making the potatoes feel too heavy.

Serve them with a roast dinner, gravy, garlic parmesan sauce, or a hearty stew.

🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS

POTATOES: Russet potatoes make especially light and fluffy mashed potatoes, while Yukon Gold potatoes give you a richer, naturally creamy texture. Either works beautifully in this recipe.

COTTAGE CHEESE: The secret to creamy, high-protein mashed potatoes. Blend the cottage cheese until completely smooth before adding it to the potatoes so there are no visible curds.

BUTTER: Adds richness and that classic buttery mashed potato flavor. Olive oil can also be used if preferred.

WHOLE MILK: Helps loosen the potatoes and gives them an extra creamy consistency. You can use another milk of your choice if needed.

SALT AND BLACK PEPPER: Season generously to taste. Potatoes need enough salt to really bring out their flavor.

👩🏼‍🍳 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: Add the cottage cheese to a blender or food processor and blend until completely smooth and creamy. Set aside.

Boil the Potatoes: Place the diced potatoes in a large pot and cover with cold water. Add 2 teaspoons of salt, bring to a boil, and cook for 15–20 minutes, or until very tender and easily pierced with a fork.

Drain the potatoes: Drain well, then return the potatoes to the pot over low heat for about 1 minute. This helps any excess moisture evaporate. Remove from the heat and keep warm.

Melt the Butter and Heat the Milk: Melt the butter and gently warm the milk in a small saucepan over low heat. You can also microwave them together until the butter has melted and the milk is warm.

Mash the Potatoes: Mash the hot potatoes with a potato masher until smooth. Avoid over-mashing, as this can make the potatoes gummy.

Add Melted Butter and Milk: Pour the melted butter and warm milk over the mashed potatoes. Gently stir until just combined and the liquid has been absorbed.

Fold in the Blended Cottage Cheese: Gently fold in the blended cottage cheese until the mashed potatoes are smooth and creamy. Season with salt and black pepper to taste.

Adjust Consistency & Season: If the mashed potatoes are too thick, add a splash of warm milk until you reach your desired creamy consistency.

Optional Garnish: Finish with chopped chives or parsley and a little extra melted butter, if desired. Serve warm.

❓FAQS

Make-ahead, Storage, and reheating

MAKE-AHEAD: Cottage cheese mashed potatoes can be made up to 2 days ahead, making them perfect for Thanksgiving, Christmas, or any big family dinner. Let them cool, then cover and refrigerate until needed.

STORAGE: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days.

REHEATING: For the creamiest results, add a splash of milk and a little butter as you reheat the potatoes.

Stovetop: Reheat gently over low heat, stirring frequently. Add a little more milk as needed until smooth and creamy.

Microwave: Microwave in short intervals, stirring between each one, until heated through. Add a splash of milk if the potatoes have thickened in the fridge.

LEFTOVERS: Turn leftover mashed potatoes into these delicious potato corn cakes.

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