Cottage Cheese Mashed Potatoes (Creamy & Fluffy)
Cottage Cheese Mashed Potatoes are creamy Yukon Gold potatoes made with blended cottage cheese, butter, milk, and garlic. They’re an easy side dish for weeknight dinners, Thanksgiving, or Christmas when you want classic mashed potatoes with a little extra protein. My version blends the cottage cheese smooth first, then whips the potatoes in a stand mixer for just 10–15 seconds so they stay light and fluffy instead of turning gummy.
Servings: 6
Calories: 129kcal
Ingredients
- 1.5 lbs Yukon Gold Potatoes quartered
- 1 clove Garlic
- ¾ cup Cottage Cheese full-fat
- 1 tablespoon Butter
- ¼ cup Whole Milk
- 1 teaspoon Sea Salt plus more for the cooking water
- ½ teaspoon Pepper
- 2 tablespoons Chives chopped and more for serving
Instructions
- Wash the potatoes and cut them into quarters. Place them in a large pot of cold water with the garlic and a large pinch of sea salt. Bring the water to a boil over medium-high heat, then adjust the heat as needed to maintain a gentle boil. Cook for 15–20 minutes or until the potatoes are fork-tender.1.5 lbs Yukon Gold Potatoes, 1 clove Garlic
- While the potatoes are cooking, add the cottage cheese to a food processor and blend until completely smooth and creamy.¾ cup Cottage Cheese
- Drain the hot potatoes and garlic, then place them in the bowl of your KitchenAid stand mixer.
- Add the butter, milk, blended cottage cheese, 1 teaspoon sea salt, and ½ teaspoon black pepper. Using the whisk attachment, whip the potatoes on medium speed for just 10–15 seconds, or until light and fluffy. Stop as soon as they come together so they don’t turn gummy.1 tablespoon Butter, ¼ cup Whole Milk, 1 teaspoon Sea Salt, ½ teaspoon Pepper
- Taste and adjust the seasoning. Add a little more milk or butter if the potatoes seem too thick.
- Spoon the mashed potatoes into a serving dish, then finish with fresh chives and extra black pepper if you like.2 tablespoons Chives
Notes
Expert Tips And Tricks
- Blend the cottage cheese smooth: Let the food processor run until the cottage cheese looks thick and creamy with no noticeable curds.
- Don’t overwhip: Whip the potatoes for only 10–15 seconds on medium speed. Mixing much longer can make them gummy.
- Adjust the texture slowly: Cottage cheese brands vary in thickness, so add extra milk or butter a little at a time if the potatoes seem too thick.
- Make Ahead: Make the potatoes one day ahead, refrigerate them, then reheat over low heat with a splash of milk or a little butter.
- Freezing: I don’t recommend freezing these. I’ve tested it, and I find the texture isn’t nearly as good once they’ve been frozen and defrosted.
Nutrition
Calories: 129kcal | Carbohydrates: 23g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 693mg | Potassium: 526mg | Fiber: 3g | Sugar: 3g | Vitamin A: 99IU | Vitamin C: 23mg | Calcium: 55mg | Iron: 1mg
