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These cottage cheese mashed potatoes are creamy, rich, easy to make, and full of amazing flavor! They take 25 minutes to make and are the perfect side dish and a staple for holiday meals.
Cottage cheese is having a moment. So let’s celebrate that by making these cottage cheese mashed potatoes! They are buttery, smooth, and oh so creamy. They have whipped cottage cheese, which is high in protein, mixed into them. But you would never know it by the taste!
Eat these homemade mashed potatoes with some lemon thyme roast chicken, and broiled asparagus for a complete gourmet healthy meal. They would also be perfect to add to your Thanksgiving menu.
And if you are looking for a dairy-free alternative, try my Whole30 Mashed Potatoes.
Table of Contents
What makes this recipe great
- You only need 5 ingredients!
- These cottage cheese mashed potatoes are quick to make. They will be done in 25 minutes, from start to finish.
- Using cottage cheese is a healthy protein packed option to use here.
- These mashed potatoes are a crowd pleaser. No one will know you used cottage cheese!
Recipe Ingredients
- Cottage cheese– I personally like using small curd cottage cheese in this recipe, but feel free to use whatever you have on hand.
- Gold potatoes– These potatoes have a silky, smooth texture. Which works well in mashed potatoes.
- Butter– use a good quality butter here.
- Salt and pepper– these are simple but season the potatoes very well.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of gold potatoes, you can use Russet or Idaho potatoes.
- You can add garlic or garlic powder.
- You can add cooked bacon.
Step by step instructions
Step 1: Put the cottage cheese in a food processor and mix until smooth.
Step 2: Boil the potatoes until fork tender, about 20 minutes.
Step 3: Add the hot boiled potatoes, butter, whipped cottage cheese, salt and pepper to a bowl.
Step 4: Mash with a potato masher and mix until smooth.
Expert tips
- You can make this recipe with peeled potatoes or unpeeled potatoes. Gold potatoes have a light skin, so it is ok to leave the skin if you don’t feel like peeling the potatoes.
- If the mashed potatoes are too dry for your liking, add a little milk.
- Use a potato masher to mix all the ingredients together. This ensures the ingredients mix well into each other and things don’t get over mixed.
- Mix everything together while the potatoes are still hot. This results in a creamier, smoother texture.
Recipe FAQs
Store in an airtight container in the fridge for 3-4 days.
Yes! Once the potatoes have cooled, put them into a large freezer safe bag or container and freeze for up to 3 months.
To reheat: thaw overnight and then reheat on the stove or in the oven.
Russet or Idaho potatoes.
Other potato recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Cottage Cheese Mashed Potatoes
Equipment
Ingredients
- 3 pounds gold potatoes, sliced into 1.5 inch pieces ( they can be peeled or not peeled)
- 4 Tablespoons butter
- 3/4 cup small curd cottage cheese
- 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Add the cottage cheese to a food processor and mix until smooth.
- Put the potatoes, along with cold water into a large pot. Heat the water over medium high heat and then boil the potatoes for 20 minutes, until fork tender, then drain.
- Put the potatoes into a bowl while still hot, add the butter, whipped cottage cheese, salt and pepper and mix with a potato masher until smooth.
Notes
- You can make this recipe with peeled potatoes or unpeeled potatoes. Gold potatoes have a light skin, so it is ok to leave the skin if you don’t feel like peeling the potatoes.
- If the mashed potatoes are too dry for your liking, add a little milk.
- Use a potato masher to mix all the ingredients together. This ensures the ingredients mix well into each other and things don’t get over mixed.
- Mix everything together while the potatoes are still hot. This results in a creamier, smoother texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
