These high protein cottage cheese mashed potatoes are so creamy, flavourful, and have a luscious texture. They are the perfect side dish for holidays or busy weeknights.
Whether you’re hosting a holiday dinner or preparing a quick weeknight meal, these cottage cheese mashed potatoes are a guaranteed crowd-pleaser. What I love this dish stand out is its simplicity; the only optional additional step is blending cottage cheese with salt and pepper. You have fluffy mashed potatoes combined with milk, butter, creamy cottage cheese and minced garlic that will bring these mashed potatoes to the next level.
The star of the show, cottage cheese, is one of my personal favourite ingredients as it created a decedent texture and contributes a protein-packed kick to the mashed potatoes. Plus, it mimics the luxurious taste of sour cream with half the calories!
Ingredients you’ll need:
You only need 5 ingredients to make this mashed potatoes with cottage cheese recipe:
- Potatoes: Floury and all-rounder potatoes work best to achieve a fluffy yet creamy mash. In Australia, use Sebago or washed white potatoes. In America, use Russet or Yukon.
- Cottage cheese: This adds a boost of protein and will take the mashed potatoes to the next level. It will add creaminess, richness, and lots of flavour.
- Milk: Any kind of milk works. I used low-fat cow’s milk because that’s what we had in our fridge. Just use what you have. Almond milk or soy milk will work too.
- Butter: For this recipe, I used unsalted butter. Butter will add a richer texture to the mashed potatoes.
- Garlic: Fresh garlic is a must for mashed potatoes in my opinion!
- Salt + pepper: Freshly ground is best. This helps boost the flavour.
- To serve: I always like to garnish with a bit of chopped chives or parsley and extra butter.
Complete list of ingredients and amounts is located on the recipe card below.
How to make cottage cheese mashed potatoes
Prepare Potatoes: Peel and cut potatoes into quarters.
Boil: Add the potatoes to a large pot and cover with water and 2 teaspoons of salt. Bring to a boil over high heat.
Cook: Turn the heat to medium and cook until the potatoes are fork-tender, about 15-20 minutes.
Optional step*: Blend the cottage cheese in a food processor until it’s completely smooth, scraping down the sides as needed.
Drain: Once the potatoes are cooked, strain them and transfer them back into the pot.
Mash: Add the butter, cottage cheese, milk, salt, pepper, and garlic to the potatoes. Use an electric mixer to mash the potatoes on high until smooth. If you prefer your mashed potatoes a bit chunkier, feel free to use a classic potato masher instead.
Garnish: Top with an extra dollop of butter, fresh chives, and enjoy immediately.
Substitutions and Additions:
- Use different milk: I like to use regular milk, but feel free to use low-fat cream or half and half for extra creaminess. For an even richer flavour, use full-fat cream or heavy whipping cream.
- Roasted garlic: Try roasting a bulb of garlic and mixing it into the mashed potatoes to make deliciously rich garlic mashed potatoes.
- Use different potatoes: You could also make this recipe with sweet potatoes or a mix of both.
- Toppings: Toppings are optional, but I like to serve my mashed potatoes with an extra tablespoon of butter. Also, I sprinkle dried parsley leaves when I want to add more texture and flavour. Freshly cut chives are a great option too!
Tips + tricks:
- Don’t over-mash the potatoes: Mash the potatoes just until there are no large chunks left.
- Adjust the amount of milk: If you want your mashed potatoes less thick, add more milk.
- Season as you go: It’s best to add salt when tasting the mashed potatoes instead of adding more at the beginning.
How to store
These mashed potatoes with cottage cheese are best enjoyed when freshly made.
To store: allow the mashed potatoes to cool before placing them in an airtight container and refrigerate for up to 3 days.
To reheat: warm in the microwave or on the stovetop, and add more butter if needed.
The best potatoes for mashed potatoes are floury and all-rounder potatoes, Sebago, Russet or Yukon.
I usually use two potatoes per person. If you want larger portions, add an additional half a potato per person.
This step is totally optional. Whipping your cottage cheese in a blender or food processor first ensures it’s nice and creamy. However, I don’t mind the texture of cottage cheese itself.
More side dishes to try
If you try this cottage cheese mashed potatoes recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
These high protein cottage cheese mashed potatoes are creamy, flavourful and have a luscious texture. They are the perfect side dish for the holidays or busy weeknights
- 1.5kg (3.3 lb) potatoes, peeled and cut into cubes
- 2 tablespoons unsalted butter
- 1 cup cottage cheese
- 2–3 cloves garlic, minced
- 1/4 cup milk of choice
- Salt + pepper, to taste
- Fresh chives, to garnish
- Add the potatoes to a large pot and cover with water and 2 teaspoons of salt. Bring to a boil over high heat.
- Turn the heat to medium and cook until the potatoes are fork-tender, about 15-20 minutes.
- Optional: Blend the cottage cheese in a food processor until it’s completely smooth, scraping down the sides as needed.
- Once the potatoes are cooked, strain them and transfer them back into the pot.
- Add the butter, cottage cheese, milk, salt, pepper, and garlic to the potatoes. Use an electric mixer to mash the potatoes on high until smooth. If you prefer your mashed potatoes a bit chunkier, feel free to use a classic potato masher instead.
- Top with an extra dollop of butter, fresh chives, and enjoy immediately.
- Potatoes: Floury and all-rounder potatoes work best; use washed white potatoes or dirty Sebago, Russet, or Yukon Gold potatoes.
- Cottage Cheese: Blend for a creamy texture or leave as is for a little texture.
- Milk: Feel free to add more milk until the potatoes have reached the desired consistency.
- To store: allow the mashed potatoes to cool before placing them in an airtight container and refrigerate for up to 3 days.To reheat: warm in the microwave or on the stovetop, and add more butter if needed.
- Serving Size: Per serve
- Calories: 264 calories
- Fat: 5.1g
- Carbohydrates: 50.5g
- Fiber: 5.5g
- Protein: 9.6g
Keywords: mashed potatoes, cottage cheese, high protein