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These cottage cheese mashed potatoes are ultra creamy, protein-packed, and better for you.
Creamy Cottage Cheese Mashed Potatoes
This mashed potatoes with cottage cheese recipe blends the cottage cheese first, so it melts seamlessly into the potatoes without any lumps, just creamy goodness and extra protein.
The cottage cheese is not noticeable at all, just like when it’s used in Alfredo sauce, in lasagna, and in mac and cheese. You’re going to love it.
How Much Protein Per Serving
Each serving has about 9 grams of protein, thanks to the milk and the cottage cheese.
Ingredients
Yukon gold potatoes are my favorites for this recipe. You’ll make them creamy by adding cottage cheese, butter, and milk. For extra flavor, don’t forget to add salt and ground pepper.
How to Make Cottage Cheese Mashed Potatoes
Here’s how to make this recipe so the mashed potatoes turn out perfectly cooked and creamy:
- Cook the potatoes in a pot until fork-tender. You’ll know they are done when they break easily in half.
- Blend the cottage cheese to make it creamy and smooth.
- Combine the potatoes with butter, salt, pepper, and milk. Mash them with a potato masher or a hand mixer. Once it has the consistency you like, add the whipped cottage cheese.
Make Them Creamy
You’ll blend the cottage cheese until smooth before combining it with the potatoes. This way, the cheese incorporates well with the potatoes, yielding a creamy consistency. You won’t even notice it’s there!
High Protein Mashed Potatoes (9g protein)
Ingredients
- 3 lb Yukon gold potatoes
- 1.5 cups cottage cheese
- 3 tablespoons butter
- 1 teaspoon salt
- ½ cup milk, any
- ½ teaspoon ground pepper
Instructions
Prep:
- Wash and peel the potatoes. Quarter them.
Cook:
- Add the potatoes to a large pot and cover them with 3 to 4 inches of water. Add 1 ½ teaspoons of salt and stir. Bring the water and potatoes to a boil over high heat.
- Once boiling, reduce the heat to medium and keep boiling them until they're fork-tender, about 17 to 20 minutes. They should break up in half easily. When they're ready, drain the water and place the potatoes back in the pot.
Make them creamy:
- Blend the cottage cheese for a full minute, until it’s whipped and smooth.
- To the potatoes in the pot, add the butter, 1 teaspoon salt, and pepper. Use a potato masher and start mashing the potatoes, add the milk, and keep mashing. You can also use a hand mixer to mash and whip the potatoes. Towards the end, when you've achieved the mashed-potato mixture you like, add the whipped cottage cheese to the pot. Use a large spoon or spatula to combine the cottage cheese with the mashed potatoes.
- Tip: if the mashed potatoes have started to get cold because the cottage cheese isn't warm, turn the heat to the lowest setting to warm it up just enough.
Serve:
- Serve them warm, garnished with fresh chives.
Judy says
Loved this recipe for cottage cheese mashed potatoes! You couldn’t tell at all, and they were super creamy!
Holly says
Love adding some extra protein to our dinner with these cottage cheese mashed potatoes!
Jane says
I think the cottage cheese is what made these mashed potatoes rich and creamy with a lot less fat than what I usually make. They were good.
Carol says
terrific idea. I LOVE mashed potatoes… and with cottage cheese they’ll feel healthy and indulgent at the same time!