Cottage Cheese Mashed Potatoes
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Who doesn’t love mashed potatoes? It’s a timeless classic that can function as a comfort food whenever you need it most and a solid accompaniment for meal prep.
Now — traditionally, heavy cream and butter make this creamier. Downside? These are high-calorie ingredients loaded with saturated fat.
But, butter and heavy cream aren’t necessary to give mashed potatoes the creamy texture we all love.
Let me introduce you to cottage cheese. And more specifically, cottage cheese in mashed potatoes.
Why use Cottage Cheese instead of Heavy Cream?
Cottage Cheese adds Creaminess
Blended cottage cheese adds a new dimension of creaminess – it turns traditional mash into a lusciously creamy delight since blended cottage cheese is so silky.
Cottage Cheese Exaggerates Intended Flavors
Cottage cheese has a mild tangy flavor that works well with mashed potatoes. It doesn’t overpower the potatoes but rather complements all the flavors of any additional spices and herbs added. From a flavor perspective, the end result is more nuanced.
Cottage Cheese Locks in Moisture
A common frustration with mashed potatoes is how dry they can quickly become resulting in a not-so-pleasant eating experience.
Cottage cheese provides the needed moisture to ensure mashed potatoes are creamy and velvety, not chunky and brittle, even after they have been cooked and stored in the fridge.
Cottage Cheese Reduces Saturated Fat
If you’re looking for something a bit lighter in calories yet still packed with flavor, then swap heavy cream for cottage cheese.
You get the creamy goodness without needing copious amounts of butter or heavy cream to get a silky result.
Cottage Cheese is Packed with Nutrients
Nutritionally, cottage cheese is loaded with nutrients like calcium to strengthen bone health. Also, it boosts the protein content of mashed potatoes more than when heavy cream is added. This makes your mashed potatoes with cottage cheese a more nourishing side dish.
How to Make Cottage Cheese Mashed Potatoes
- 3 cups of peeled and chopped Yukon potatoes
- 1/2 – 1 1/2 cups cup of blended cottage cheese
- 1 1/2 cups almond milk
- 4 tablespoons of butter or olive oil (optional)
- 1/3 cup fresh chives (optional)
- Salt and pepper to taste
- Peel and chop the potatoes. Boil the potatoes until they are fork-tender, then drain them.
- In a blender or food processor, blend cottage cheese with almond milk (or other plant-based milk) until smooth and creamy.
- Mash the drained potatoes with a potato masher or a fork.
- Combine everything into a mixing bowl the mashed potatoes and blended cottage cheese in a mixing bowl.
- Mix until everything is well incorporated and the mashed potatoes reach your desired level of creaminess. Fold in the chives.
- Add butter or olive oil (if using) and season with salt and pepper to taste.
- Garnish with fresh chives or parsley for an extra touch of flavor and aesthetic appeal (optional).
Trust me – cottage cheese delivers! It’ll turn traditional mash into a creamy, more nutrient-dense, and flavorful powerhouse side dish. Its ability to enhance moisture while reducing saturated fat content makes it a valuable addition to your mashed potato recipe! Give it a go!
Try these other mashed potato recipes:
Cottage Cheese Mashed Potatoes
3lb Yukon Gold potatoes
- peeled, sliced into half-moons
- 1.5 cups 2% cottage cheese
- 1.5 cups unsweetened almond milk
4 tablespoons butter
- olive oil
1/2 cup fresh chives
sea salt & pepper
- to taste
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Add cut and peeled potatoes to a large pot of cold water. Add a few shakes of salt and then bring the water to a boil and cook the potatoes until they are fork tender (meaning you an easily mash them with a fork).
Drain all liquid from the pot once they have finished cooking.
While the potatoes are boiling, blend together the cottage cheese and almond milk until smooth and creamy.
Mash the potatoes using a fork or masher.
Pro-Tip: once the potatoes are mashed, add the potato mix through a ricer several times to ensure there are no big chunks of potato and to ensure the final comes out smoother and creamier.
Add the remaining ingredients and fold everything together. Whip together using a spatula until it is at the consistency you would like. If needed, add tablespoons of almond milk to assist with consistency.
Use a hand mixer with the whisk attachment for even fluffier and creamier mashed potatoes.
Season to taste with sea salt & pepper. Potatoes should last for 4 – 6 days in the fridge.
Store in an airtight container in the fridge or the freezer.
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!