Cottage Cheese Mashed Potatoes
Servings: 8 people
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
Serving: 8people | Calories: 341kcal | Carbohydrates: 53g | Protein: 12g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 192mg | Potassium: 1241mg | Fiber: 4g | Sugar: 3g | Vitamin A: 341IU | Vitamin C: 16mg | Calcium: 72mg | Iron: 3mg
