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My cottage cheese mashed potatoes are truly next level. This is one of those recipes I tested again and again- tweaking, tasting, adjusting- until I got them just right. And I can confidently say…they are officially just right.
You might be wondering, how are these this good? The magic is in the cottage cheese. It melts seamlessly into the potatoes, creating the silkiest, most luscious texture without you ever really knowing it’s there. You get that classic creamy, buttery feel you want from mashed potatoes, but with an added boost of protein that makes them feel a little more balanced….which I absolutely love.
They’re rich, but not heavy. Creamy, but still light. Indulgent, but not over-the-top. The kind of mashed potatoes you keep going back for “just one more bite”…until suddenly your plate is empty.
Honestly, they might just steal the show.
Ingredients:
Russet Potatoes – The gold standard for mashed potatoes. Starchy and fluffy, they break down beautifully for that smooth, creamy texture.
Cottage Cheese (2% or 4%) – The secret ingredient. It blends into the potatoes, adding incredible creaminess and a boost of protein without any noticeable texture.
Garlic Powder – Adds a subtle, savory depth that enhances the overall flavor without overpowering the dish.
Unsalted Butter – Brings richness and that classic, comforting flavor you expect from mashed potatoes.
Low-Sodium Chicken Stock – Adds moisture and a layer of savory flavor, keeping the potatoes light and well-balanced.
Heavy Cream – Adds a touch of indulgence and helps create that silky, luxurious finish.
Kosher Salt – Essential for seasoning the potatoes properly and bringing all the flavors together.
Fresh Cracked Black Pepper – Adds a gentle heat and balances the richness.
Chives – A fresh, mild onion garnish that adds a pop of color and brightness right before serving.
How to Make my Cottage-Cheese Mashed Potatoes
In a large pot, add potatoes and fill with cold water until it just covers the top of the potatoes. I use a large stockpot for this so I can blend right in the pot, but you can use a smaller pot and transfer the cooked potatoes to a large bowl if that’s what you have. More on that later!
Over medium-high heat, bring the covered pot to a boil, uncover, and reduce the temperature to medium-low. Cook for about 20 minutes, until they are quite soft and the potatoes easily take a fork sliding into them.
While the potatoes are cooking, add cottage cheese, garlic powder, 2 teaspoons of salt, ½ teaspoon of pepper, and the chicken stock to a large blender. Blend for about 2 minutes until smooth, scraping the sides of the blender as needed.
Drain the potatoes and add them back to the pot.
Add in the butter and the half and half, using a handheld mixer or potato masher to mash until very smooth.
Add the blended cottage cheese to the potatoes, mixing it in by hand so the seasoning is well distributed.
Taste and add more salt if needed, I usually add another ½ to 1 teaspoon of salt.
Transfer to a platter or individual plates, top with chives.
I like to serve with any red meat, chicken, lamb, or pork dish you desire. Enjoy!
Video:
What to Serve with:
My yummy Coq Au Vin & a simple green salad.
My Herby Caper Chicken for an easy weeknight meal, but tasty enough to serve to company!
My super flavorful Roasted Pork Tenderloin with Rosemary & Persimmon
Commonly Asked Questions:
Not at all. Once blended, the cottage cheese melts right into the potatoes, creating a smooth, creamy texture without a noticeable “cottage cheese” flavor.
Yes, this is key. Blending it creates that silky consistency and ensures there are no curds or texture, just pure creaminess.
You can use 2% or 4% for best results. Fat-free will work, but the potatoes may be slightly less rich and creamy.
Yes! You can make them a few hours ahead and gently reheat. Add a splash of warm stock or cream when reheating to loosen them back up.
Cottage Cheese Mashed Potatoes
Equipment
- 1 Potato Masher
Ingredients
- 5 lbs Russet Potatoes, Peeled and Chopped
- 1 1/2 Cups 2 or 4% Cottage Cheese
- 1 tsp Garlic Powder
- 4 tbsp unsalted butter
- 1/4 Cup Low-sodium Chicken Stock
- 1/3 Cup Heavy Cream
- Kosher Salt
- Fresh Cracked Black Pepper
- Chives, For Garnish
Instructions
- In a large pot, add potatoes and fill with cold water until it just covers the top of the potatoes. I use a large stockpot for this so I can blend right in the pot, but you can use a smaller pot and transfer the cooked potatoes to a large bowl if that’s what you have. More on that later.
- Over medium-high heat, bring the covered pot to a boil, uncover, and then reduce the temperature to medium-low. Cook for about 20 minutes, until they are quite soft and the potatoes easily take a fork sliding into them.
- While the potatoes are cooking, add cottage cheese, garlic powder, 2 teaspoons of salt, ½ teaspoon of pepper, and the chicken stock to a large blender. Blend for about 2 minutes until smooth, scraping the sides of the blender as needed.
- Drain the potatoes and add them back to the pot.
- Add in the butter and half and half and use a handheld mixer or potato masher to mash them until very smooth.
- Add the blended cottage cheese to the potatoes and mix it in by hand so the seasoning is well distributed.
- Taste and add more salt if needed, I usually add another ½ to 1 teaspoon of salt.
- Transfer to a platter or individual plates, top with chives.
- I like to serve with any red meat, chicken, lamb, or pork dish you desire. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
