Cottage Cheese Mashed Potatoes
Ingredients
-
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
- chopped
-
sea salt & pepper
- to taste
Steps
Step 1
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.
Step 2
While the potatoes are boiling, blend together the cottage cheese and almond milk until smooth and creamy.
Step 3
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.
Step 4
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.
Step 5
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.