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These cottage cheese mashed potatoes are creamy, fluffy, and delicious! I make them with whipped cottage cheese, which boosts the protein and adds a smooth and creamy texture. They’re a healthier twist on classic mashed potatoes, made with simple ingredients. If you love creamy mashed potatoes but want a lighter, protein-packed option, this is the recipe to try!
Growing up, Ella always loved mashed potatoes, so I wanted to create a version that felt just as comforting and delicious but with a healthier twist. I love how the whipped cottage cheese makes them incredibly creamy, while the garlic adds so much flavor. They’re perfect for a holiday feast, Thanksgiving dinner, or even a cozy weeknight meal. For more lightened-up mashed potato recipes, try my cauliflower mashed potatoes and effortless slow cooker mashed potatoes next!
Table of Contents
- 🔎 Quick Look: Cottage Cheese Mashed Potatoes
- Why You Will Love This Recipe
- Key Ingredients
- Substitutions & Variations
- How to Make Cottage Cheese Mashed Potatoes
- Expert Tips
- Serving Suggestions
- Storage Instructions
- How to Reheat Mashed Potatoes
- Cottage Cheese Mashed Potatoes FAQs
- More Potato Recipes to Try!
- Creamy Cottage Cheese Mashed Potatoes Recipe
🔎 Quick Look: Cottage Cheese Mashed Potatoes
- ⏱️ Prep Time: 20 minutes
- ⏱️ Cook Time: 20 minutes
- 🕒 Total Time: 40 minutes
- 🍽 Calories: ~146 kcal per serving
- 👥 Servings: 8
- 🥣 Key Ingredients: Potatoes, whipped cottage cheese, garlic
- 👩🍳 Cook Method: Stovetop
- ⭐ Difficulty: Easy
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Why You Will Love This Recipe
- Creamy Texture: They’re incredibly fluffy and creamy. The cottage cheese is whipped for a smooth, velvety texture.
- Protein Boost: Cottage cheese adds a boost of protein and creaminess to these mashed potatoes.
- Easy: These mashed potatoes are easy to make with a handful of simple ingredients.
- Delicious Flavor: Each bite is packed with flavor from fresh garlic cloves and a hint of onion powder.
- Healthy: These mashed potatoes are lightened up! There’s no heavy cream in this recipe! Also, I used less butter than many traditional versions.
“I am a big mashed potato fan, so when I saw the mashed potato recipe, I had to try it. OMG, these were good. I am picky and have tried a lot of lighter mashed potato recipes. Yours are going to my keeper stack. Thank you.”
– patricia
Key Ingredients
- Potatoes: Use three pounds of Yukon gold potatoes. They are perfect for this dish as they are creamy and fluffy.
- Garlic: Use five to six garlic cloves for this recipe. Boil the garlic cloves with the potatoes.
- Cottage Cheese: Whip the cottage cheese in a blender or food processor until smooth. You can use fat-free, low-fat, or full-fat cottage cheese. For helpful tips, see my post on whipped cottage cheese!
- Butter: Add butter or light butter for richness and creaminess.
- Milk: The milk helps adjust the consistency, making the potatoes soft and creamy.
Find the full list of ingredients and measurements in the recipe card below.
Substitutions & Variations
- Potatoes to Use: It’s best to use Yukon gold or Russet potatoes when making mashed potatoes. Since they have a higher starch content, they break down more easily and are less likely to become gummy.
- Add Bacon: Add chopped cooked bacon or turkey bacon for extra flavor. See my post on how to cook turkey bacon in the oven.
- Roasted Garlic and Parmesan: Use roasted garlic for a deeper flavor, and mix in grated Parmesan cheese for a slightly nutty, savory taste.
- Cottage Cheese Substitution: If you don’t have cottage cheese, substitute it with 1/2 cup of plain Greek yogurt.
- Use Cauliflower: Substitute half of the potatoes with riced cauliflower or add 12 ounces of riced cauliflower to this recipe for a lighter version that’s lower in carbs yet still creamy and flavorful. Add the riced cauliflower to the pot with the boiling potatoes after 15 minutes of cooking. Then, boil for another 5 minutes, until the potatoes and cauliflower are cooked. After that, drain, and continue with this recipe.
How to Make Cottage Cheese Mashed Potatoes
- Peel the potatoes. Then, cut them into even-sized pieces. Also, peel the garlic cloves and cut each end off.
- As an option, add the chopped potatoes to a large bowl of cold water. Let them soak for 20-30 minutes to remove some starch. Once done, drain the potatoes.
- Add the chopped potatoes and garlic cloves to a large pot filled with cold water. Add about one tablespoon of salt to the water. Bring everything to a boil. Once boiling, cook for 15-20 minutes, until the potatoes are fork-tender.
- Once cooked, drain the potatoes and garlic in a colander.
- While the potatoes are draining, whip the cottage cheese in a blender or food processor until smooth and creamy.
- In the same pot, add the light butter and milk. Melt the butter over low heat.
- Add the drained potatoes and garlic back to the pot with the milk and butter. Also, add the onion powder, salt, and pepper. Next, mash until smooth using a potato masher.
- Once mashed, gently fold in the whipped cottage cheese until fully combined, being careful not to over-mix to keep the potatoes light and fluffy. Then, taste, adjust the seasoning as necessary, serve, and enjoy!
Expert Tips
- Boil the Garlic: Boiling the garlic cloves with the potatoes gives a subtle garlic flavor. For a stronger garlic flavor, you could roast the garlic separately and mash it in at the end.
- Salt the Water: When boiling the potatoes, add about 1 tablespoon of salt to the water. This helps season them as they cook, ensuring flavorful mashed potatoes.
- Soak the Potatoes: You can soak the peeled and chopped potatoes in a bowl of cold water for about 20 minutes before boiling them to remove some starches. This helps make your mashed potatoes more fluffy.
- Don’t Over-Mix: Over-mixing mashed potatoes can release too much starch, making them dense rather than light and fluffy.
- Heat on Low: Mix the whipped cottage cheese into the mashed potatoes at the end. If you add the cottage cheese over too high a heat, it has the potential to separate, which is why it needs to be added at the end. Also, make sure to reheat these mashed potatoes over low heat so it doesn’t separate.
- Whip the Cottage Cheese: Don’t just add the cottage cheese as is to the mashed potatoes. Whip the cottage cheese in a blender or food processor first, so it has a smooth and creamy consistency.
- How to Mash the Potatoes: You can use a potato masher to mash the potatoes for this recipe. Or, for super fluffy potatoes, use a potato ricer.
Serving Suggestions
These cottage cheese mashed potatoes are perfect for holidays like Thanksgiving and Christmas! They are also great for weeknight dinners or any special occasion. Whether you make a big feast or a cozy meal, these mashed potatoes are sure to impress! Here are some of my favorite ways to serve them.
- Thanksgiving Feast: These cottage cheese mashed potatoes are the ultimate addition to a Thanksgiving feast! I like to top them with fresh chives, parsley, or a pat of butter for extra richness and color. Serve them alongside roasted brined turkey breast, turkey stuffing meatballs, homemade cranberry sauce, mac and cheese with tofu, and healthy pumpkin pie!
- Meatloaf: Serve these mashed potatoes with turkey stuffing meatloaf, turkey mushroom meatloaf, or Italian turkey meatloaf!
- Chicken: Serve these mashed potatoes with grilled chicken or my slow cooker chicken and gravy for a high-protein meal.
- Caramelized Onions: Top these mashed potatoes with caramelized onions and mushrooms for a sweet and savory addition that brings depth to the dish and pairs well with the creamy texture.
- Vegetables: These mashed potatoes go well with roasted brussels sprouts, air fryer carrots, and air fryer green beans.
Storage Instructions
Store leftover cottage cheese mashed potatoes in an airtight container in the refrigerator for 2-3 days.
How to Reheat Mashed Potatoes
You can reheat leftover cottage cheese mashed potatoes on the stovetop, in the oven, or in the microwave.
- Stovetop: To reheat these mashed potatoes on the stovetop, add them to a saucepan over low heat. Stir occasionally and add a splash of milk or butter to restore the creaminess if needed. Heat the mashed potatoes over low heat until warmed through, making sure not to over-mix.
- Oven: You can reheat these mashed potatoes in an oven-safe dish covered with foil at 350°F for 20-30 minutes, until warm.
- Microwave: Transfer the mashed potatoes to a microwave-safe dish. If desired, add a splash of milk or butter. Microwave these mashed potatoes in 30-second intervals until warmed through.
Cottage Cheese Mashed Potatoes FAQs
Can I Add Cottage Cheese to Mashed Potatoes?
Yes, you can add cottage cheese to mashed potatoes! Adding whipped cottage cheese makes these mashed potatoes higher in protein without compromising the creamy texture. Plus, it’s a healthy alternative to heavy cream or sour cream, and the result is just as delicious.
How do you add Protein to Mashed Potatoes?
The easiest way is to fold in whipped cottage cheese, like I do in this recipe. It boosts the protein without changing the classic creamy texture you want in mashed potatoes.
More Potato Recipes to Try!
If you try this recipe please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
Creamy Cottage Cheese Mashed Potatoes
Ingredients
- 3 pounds Yukon gold potatoes, peeled and cubed
- 5-6 medium garlic cloves, peeled
- 1 cup cottage cheese, whipped, fat-free, low-fat, or full-fat
- 2-3 tablespoons light butter
- 1/2 cup milk
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Peel the potatoes. Then, cut them into even-sized pieces, about 1-2 inches in size. Also, peel the garlic cloves and cut each end off.
- As an option, add the chopped potatoes to a large bowl of cold water. Let them soak for 20-30 minutes to remove some starch. Once done, drain the potatoes.
- Add the chopped potatoes and garlic cloves to a large pot filled with cold water. Add about one tablespoon of salt to the water. Bring everything to a boil. Once boiling, cook for 15-20 minutes, until the potatoes are fork-tender.
- Once cooked, drain the potatoes and garlic in a colander, ensuring all excess water is removed.
- While the potatoes are draining, whip the cottage cheese in a blender or food processor until smooth and creamy.
- In the same pot, add the light butter and milk. Melt the butter over low heat.
- Add the drained potatoes and garlic back to the pot with the milk and butter. Also, add the onion powder, salt, and pepper. Next, mash until smooth using a potato masher. For extra fluffiness, use a potato ricer.
- Once mashed, gently fold in the whipped cottage cheese until fully combined, being careful not to over-mix to keep the potatoes light and fluffy. Taste, adjust the seasoning as necessary, serve, and enjoy!
Video
Notes
- Storage: You can store leftover cottage cheese mashed potatoes in an airtight container in the refrigerator for 2-3 days.
- Heat on Low: Mix the whipped cottage cheese into the mashed potatoes at the end. If you add the cottage cheese over too high of heat, it has the potential to separate, which is why it needs to be added at the end.
- How to Mash Potatoes: You can use a potato masher to mash the potatoes for this recipe. Or, for super fluffy potatoes, use a potato ricer.
- Potatoes: It’s best to use Yukon gold or Russet potatoes when making mashed potatoes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These Cottage Cheese Mashed Potatoes are creamy, comforting, and full of flavor, yet lighter than traditional mashed potatoes. They’re easy to make and the perfect side dish that everyone will actually ask for seconds of.
Just found you recently. I am a big mashed potato fan, so when I saw the mashed potato recipe, I had to try it. OMG these were good. I am picky and have tried a lot of lighter mashed potato recipes. Yours are going to my keeper stack. Thank you.
Hi Patricia, that’s so kind of you to say! I’m so happy you found us and I’m truly glad the cottage cheese mashed potatoes hit the spot for you. It makes me so happy to hear this recipe made it to your keeper stack. Thank you for giving it a try!
These sound really good! Do you know if you can freeze them with the cottage cheese in it? I’ve been wanting to meal prep some mashed potatoes.
Hi Becky, I’m so happy that you’re excited to try these cottage cheese mashed potatoes! You can freeze mashed potatoes with cottage cheese, but keep in mind that freezing might cause the cottage cheese to separate, which can make the texture a bit watery when reheated. If you do freeze them, just give them a good stir or whisk when warming up, and they’ll still taste delicious! Otherwise, storing them in the fridge for a few days works really well for meal prep, too.