This creamy and nutritious Mashed Potatoes with Cottage Cheese recipe is the ultimate side dish upgrade! Packed with protein, full of rich flavor, and so easy to make, it’s perfect for weeknight dinners, holidays, or meal prep.
If you usually add sour cream to your mashed potatoes, it’s time to try whipped cottage cheese instead. It gives you the same rich creaminess but with a boost of protein to make this easy side dish more filling.
I'm going to let you in on a little secret. Whipped cottage cheese has quickly become my secret weapon in the kitchen. I love finding ways to incorporate it into recipes because it’s such a simple way to add flavor and extra protein.
When I first tested this cottage cheese mashed potato recipe, I was blown away by how creamy and smooth it turned out—and no one would ever guess that the secret ingredient is cottage cheese.
If you are looking for more cottage cheese recipes, check out my High Protein Banana Bread, Cottage Cheese Chocolate Mousse, 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:
- Why You'll Love This Recipe
- Ingredients
- Substitutions And Variations
- How To Make Mashed Potatoes With Cottage Cheese
- Expert Tips And Notes
- Serving Suggestions For Creamy Mashed Potatoes With Cottage Cheese
- Storage And Reheating
- Recipe FAQs
- Other Related Potato Recipes
- Creamy Garlic Mashed Potatoes With Cottage Cheese
Why You'll Love This Recipe
- Super Creamy: No need for cream cheese or sour cream to get a super silky mashed potato!
- Protein Boost: Recipes like this one are a great way to sneak in extra protein into some of your favorite comfort foods!
- Easy And Impressive: Serve this as an elegant side dish for a get-together or Thanksgiving dinner.
Ingredients
- 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 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 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 are looking for a lower-fat option, 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 additional fat helps create depth of flavor and provides a lot of creaminess to the dish.
- 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.
Expert Tips And Notes
- Don't Overwhip: Only whip the potatoes for 10-15 seconds on medium speed. You do not want to over-mix the potatoes or they might turn out gummy!
- Adjust As Needed: If your mashed potatoes are a little dry, add 1-2 tablespoons of milk or butter and combine. Continue to do so until your they have reached the consistency you are after. If you like your potatoes a bit looser, add a little more milk!
- Use High-Quality Ingredients: This recipe uses just a few simple ingredients, so go for the good stuff! Grab your fancy sea salt, that rich “good butter” you save for special occasions, and your favorite potatoes. Quality ingredients with fewer preservatives and closer to their natural state bring out the best flavors.
Serving Suggestions For Creamy Mashed Potatoes With Cottage Cheese
- Pair with your favorite main dishes such as Dutch Oven Pot Roast, Traeger Grilled Salmon, Gluten-Free Chicken Tenders, or Smoked Whole Chicken.
- Serve alongside other easy side dishes like Hot Honey Brussels Sprouts, Smoked Asparagus, or Proscuitto Wrapped Asparagus.
Storage And Reheating
- Storage: Allow the potatoes to come to room temperature then place leftovers in an airtight container. They can be stored in the refrigerator for up to 3-4 days.
- Reheating: You can reheat in a small pot over low heat. Add a little butter or splash of milk and stir to combine. You can reheat them in the oven at 300 for about 10 minutes.
- 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! You can still make this recipe by using a hand mixer or a potato masher.
In my opinion, this is not an optional step. Whipping the cottage cheese takes the texture from clumpy to silky smooth. If you leave your cheese curds whole you will end up with lumpy mashed potatoes.
You sure can! You can make them a day in advance then reheat them when you are ready to serve!
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Creamy Garlic Mashed Potatoes With Cottage Cheese
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.
- While the potatoes are cooking, place the cottage cheese in the base of your food processor. Blend until smooth and creamy.
- 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.
- 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.
Notes
- Don't Overwhip: Only whip the potatoes for 10-15 seconds on medium speed. You do not want to over-mix the potatoes or they might turn out gummy!
- Adjust As Needed: If your mashed potatoes are a little dry, add 1-2 tablespoons of milk or butter and combine. Continue to do so until they have reached the consistency you are after. If you like your potatoes a bit looser, add a little more milk!
- Use High-Quality Ingredients: This recipe uses just a few simple ingredients, so go for the good stuff! Grab your fancy sea salt, that rich “good butter” you save for special occasions, and your favorite potatoes. Quality ingredients with fewer preservatives and closer to their natural state bring out the best flavors.
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!