This creamy and delicious Cottage Cheese Mashed Potatoes recipe is the ultimate side dish upgrade! Packed with protein, rich in flavor, and so easy to make, it's perfect for weeknight dinners, holidays, or meal prep when you want a protein-packed side dish.
As a nutrition coach, I've always been passionate about showing people that you don't have to give up your favorite comfort foods to meet your goals. Recipes like this are my sweet spot, they taste every bit as cozy and indulgent as the classic version, but with a little protein boost that turns them into high protein mashed potatoes while still tasting every bit as cozy and indulgent.
When I first made these for my family, everyone was blown away by how creamy and smooth they turned out. After a few bites, someone asked what my secret was, and when I told them it was cottage cheese, their jaws dropped.
From that holiday forward, these mashed potatoes became our family's must-have side dish, the one that shows up at our Thanksgiving and Christmas tables.
If you usually add sour cream to your mashed potatoes, it's time to try whipped cottage cheese instead. It gives you the same silky creaminess but with a little extra staying power that makes this simple side dish even more satisfying.
If you are looking for more cottage cheese recipes, check out my High Protein Banana Bread, Cottage Cheese Chocolate Mousse, Taco Dip With Cottage Cheese, or Cottage Cheese Mac And Cheese.
You can also explore my other classic potato side dishes like Truffle Mashed Potatoes, Traeger Scalloped Potatoes, or Potato Salad With Green Onions.
Jump to:
- Ingredients You'll Need
- Substitutions And Variations
- How To Make Mashed Potatoes With Cottage Cheese
- Make Ahead For Thanksgiving
- Nadia's Expert Tips And Tricks
- What To Serve With Cottage Cheese Mashed Potatoes
- Storage And Reheating
- Recipe FAQs
- More Potato Recipes You'll Love
- Cottage Cheese Mashed Potatoes (Creamy High Protein Side Dish)
Ingredients You'll Need
- Yukon Gold Potatoes: I have found Yukon Gold to be the best potatoes for this recipe. They provide a nice, rich texture and lend to creamier mashed potatoes. The best part is you don't even need to peel them! Personally, I love the added texture that comes with leaving the skin on. You can use red potatoes or yellow potatoes if you like, but do your best to buy organic if possible. I would not recommend using russet potatoes; they are great for baking, but I find them too starchy for mashing, and they tend to lack the creaminess that you get from the waxy variety.
- Garlic: I don't use a lot of garlic, but 1-2 cloves. You boil the garlic with the potatoes, then whip it up. You won't get any chunks of garlic, just a little hint of flavor once everything is whipped together. If you are not a garlic fan, leave it out. You can also sprinkle a little garlic powder on the potatoes at the end if you don't like fresh garlic.
- Cottage Cheese: I firmly believe the key to making simple recipes taste good lies in the quality of ingredients. Cottage cheese is the star of the show here, so don't skimp on quality. My favorite brand is Good Culture, which you can find in most grocery stores. You can use low-fat or full-fat, depending on your preference, but I'd avoid using fat-free, as it won't provide the creamy texture we are after. If you are in a pinch and can't find cottage cheese, you can substitute it with full-fat Greek yogurt.
- Grass-Fed Butter: Grab some unsalted butter, and try to get grass-fed if you are able. Kerrygold is a great brand that you can find at Costco or your local grocery store.
- Whole Milk: Milk adds another layer of creaminess, but it's lighter than using heavy cream or half and half. You could use either, though, if you'd like. When shopping for whole milk, look for grass-fed milk, and it would be even better if you could find it raw.
- Sea Salt & Black Pepper: I like using a very fine good good-quality Himalayan sea salt like Redmonds. You can also use Kosher salt, just avoid using table salt.
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Low-Fat: If you want a lighter twist, you can use low-fat cottage cheese and low-fat milk. Ideally, I recommend only adjusting either the cottage cheese or the milk, as the extra fat adds depth of flavor and creaminess
- Dairy:Free: To make a dairy-free version, use dairy-free cottage cheese, plant-based milk like almond milk, and either vegan butter or ghee if you can tolerate it.
- Herby: Experiment with folding in 1-2 teaspoons of your favorite fresh herbs. I like to stir in a small handful of fresh chives, but even a little fresh rosemary or thyme would be a nice add-in.
- Spicy: Feel free to fold in some finely diced jalapeno or a pinch of cayenne pepper for a spicy version.
- Cheesy: If you are a cheese lover like me, fold in a little gruyère, parmesan cheese, or sharp cheddar to take it to the next level.
- Olive Oil: I love adding a drizzle of good olive oil on top. My favorite is drizzling a little garlic olive oil, which elevates this dish.
- Meaty: Sprinkle in some crispy crumbled bacon for a little added texture and flavor!
How To Make Mashed Potatoes With Cottage Cheese
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Wash the potatoes and cut them into quarters. Place them in a large pot of cold water with the garlic. Bring the potatoes to a gentle boil and add a large pinch of sea salt. Boil them over medium-high heat for 15-20 minutes or until they are fork-tender.
Step 2: While the potatoes are cooking, place the cottage cheese in the base of your food processor. Blend until smooth and creamy.
Step 3. Drain the hot potatoes and garlic, and place them in the bowl of your KitchenAid stand mixer.
Step 4. Add the butter, milk, creamy cottage cheese mixture, salt, and pepper, and use the whisk attachment to whip for 10-15 seconds or until fluffy.
Step 5. Taste and adjust seasonings as needed. You may want to add more butter, milk, salt, or black pepper. Do so in small amounts until you have the flavor you desire.
Step 6. Use a spatula to scoop the whipped potatoes out onto a serving dish. Feel free to top with finely diced fresh chives and additional black pepper.
Make Ahead For Thanksgiving
One of the best parts about this recipe is that it's holiday-friendly. You can make these mashed potatoes the day before, stash them in the fridge, and then reheat them when it's time to eat. Just warm them on the stovetop with a splash of milk or a little butter, and they'll be creamy and smooth all over again. It's one less thing to stress about on Thanksgiving day, and honestly, no one will ever know they weren't made fresh.
Slow Cooker Tip: If you need to keep them warm for a few hours, transfer the mashed potatoes to a slow cooker, set it to the "warm" setting, and cover with the lid. Stir every so often and add a splash of milk or butter if they start to thicken.
Nadia's Expert Tips And Tricks
- Blend the cottage cheese first: Whipping it in advance makes this cottage cheese potato mash silky smooth so it disappears right into the potatoes.
- Don't overwhip the potatoes: Keep it to 10-15 seconds on medium speed. That's all you need for fluffy mashed potatoes - any longer and they can turn gummy.
- Adjust as you go: If the potatoes seem a little stiff, add a splash of milk or an extra pat of butter until you hit that perfect creamy consistency.
- Use high-quality ingredients: With such a short ingredient list, things like grass-fed butter, good sea salt, and Yukon Gold potatoes make a big difference in flavor. It's what takes this simple recipe from an everyday side to a wholesome, holiday-worthy mashed potato dish your family will request again and again.
What To Serve With Cottage Cheese Mashed Potatoes
- Main Dishes: These high protein mashed potatoes are the perfect partner for cozy comfort foods like my Dutch oven pot roast, Dutch oven meatloaf, smoky favorites like traeger grilled salmon, or smoked brisket.
- Vegetable Sides: Round out the plate with bold, flavorful veggies such as hot honey brussels sprouts, smoked asparagus, or elegant prosciutto wrapped asparagus.
- Protein Sides: Keep it simple with juicy smoked boneless chicken thighs, grilled steak, or smoked whole chicken. These potatoes are hearty enough to round out any protein-packed dinner.
- Family Tradition "KFC Night": One way our family loves to enjoy these potatoes is by making our own KFC-style dinner at home. We pair my gluten-free chicken tenders, these mashed potatoes, my American coleslaw, and hot honey mustard dipping sauce for the ultimate comfort food spread.
- Holiday Pairings: These creamy potatoes shine on Thanksgiving and Christmas tables alongside smoked green beans, Traeger scalloped potatoes, or a fresh fall salad like my butternut squash and feta salad.
- Holiday Spread Ideas: They make some of the creamiest Thanksgiving mashed potatoes and pair perfectly with Traeger smoked turkey, sourdough bread stuffing, and cranberry sauce with oranges for a classic holiday plate. At Christmas, pair with prime rib or glazed ham to balance out rich, festive flavors.
Storage And Reheating
- Storage: Let the potatoes cool to room temperature, then scoop them into a glass airtight container. They'll keep in the fridge for 3-4 days.
- Reheating: Warm the mashed potatoes on the stovetop over low heat with a splash of milk or a little butter, stirring until creamy again. You can also reheat them in the oven, just spread them into an oven-safe dish, cover with foil, and bake at 300°F for about 10 minutes. This cottage cheese potato mash reheats beautifully, so it's great for meal prep too.
- Freezing: I do not recommend freezing these potatoes. I have found that the texture is not the same once you defrost them.
Recipe FAQs
Yes! A hand mixer or even a potato masher works fine. They won't be quite as fluffy, but they'll still taste great.
Absolutely. Make them the day before, store in the fridge, and reheat when you're ready to serve. They're perfect for Thanksgiving or any big dinner.
A slow cooker is your best friend. Keep them on the "warm" setting, give them a stir now and then, and add a splash of milk or butter if they start to thicken.
Nope, that's the best part! They're just as creamy and rich as the original. Most people can't even tell there's cottage cheese in them unless you spill the secret.
I love Yukon Golds because they're naturally creamy and buttery, but red potatoes work too. I wouldn't recommend russets - they're a little too starchy for this style of mash.
You don't have to, but I highly recommend it. Blending makes the cottage cheese silky smooth so it melts right into the potatoes - no curds, just creamy texture. If I'm in a rush on a weeknight, I'll sometimes skip it, and the potatoes still taste good, just a little lumpy. For the holidays though, I always whip the cottage cheese a few days in advance. It saves time on the big day and makes the mashed potatoes extra smooth.
Save This Recipe! 📧
We'll email this post to you, so you can come back to it later!
More Potato Recipes You'll Love
If you tried this recipe please leave a 🌟 star rating and let me know how it went in the 📝 comments below. You can also stay in touch through social media by following along on Instagram, Pinterest, YouTube, or Facebook. Thanks for visiting today!
Cottage Cheese Mashed Potatoes (Creamy High Protein Side Dish)
Ingredients
- 1.5 lbs Yukon Gold Potatoes quartered
- 1 clove Garlic
- ¾ cup Cottage Cheese whipped
- 1 tablespoon Butter
- ¼ cup Whole Milk
- 1 teaspoon Sea Salt
- 1 teaspoon Pepper
- 2 tablespoons Chives
Instructions
- Wash the potatoes and cut them into quarters. Place them in a large pot of cold water along with the garlic. Bring the potatoes to a gentle boil and add a large pinch of sea salt. Boil them over medium-high heat for 15-20 minutes or until they are fork-tender.1.5 lbs Yukon Gold Potatoes, 1 clove Garlic
- While the potatoes are cooking, place the cottage cheese in the base of your food processor. Blend until smooth and creamy.¾ cup Cottage Cheese
- Drain the hot potatoes and garlic, and place them in the bowl of your KitchenAid stand mixer.
- Add the butter, milk, creamy cottage cheese mixture, salt, and pepper, and use the whisk attachment to whip for 10-15 seconds or until fluffy.1 tablespoon Butter, ¼ cup Whole Milk, 1 teaspoon Sea Salt, 1 teaspoon Pepper
- Taste and adjust seasonings as needed. You may want to add more butter, milk, salt, or black pepper. Do so in small amounts until you have the flavor you desire.
- Use a spatula to scoop the whipped potatoes out onto a serving dish. Feel free to top with finely diced fresh chives and additional black pepper.2 tablespoons Chives
Notes
- Blend the cottage cheese first: Whipping it in advance makes this cottage cheese potato mash silky smooth so it disappears right into the potatoes.
- Don't overwhip the potatoes: Keep it to 10-15 seconds on medium speed. That's all you need for fluffy mashed potatoes - any longer and they can turn gummy.
- Adjust as you go: If the potatoes seem a little stiff, add a splash of milk or an extra pat of butter until you hit that perfect creamy consistency.
- Use high-quality ingredients: With such a short ingredient list, things like grass-fed butter, good sea salt, and Yukon Gold potatoes make a big difference in flavor. It's what takes this simple recipe from an everyday side to a wholesome, holiday-worthy mashed potato dish your family will request again and again.
Nadia says
I love sneaking cottage cheese into almost anything! It makes this dish so creamy and adds some extra protein. I hope you enjoy it as much as we do!