These cottage cheese mashed potatoes are creamy, rich, simple to prepare, and packed with flavor. Ready in about 25 minutes, they make a perfect side dish and are a welcome addition to holiday menus.
Cottage cheese brings extra protein and a silky texture when blended into mashed potatoes. These mashed potatoes use whipped cottage cheese to create a velvety consistency without sacrificing flavor — you won’t miss the heaviness of cream or sour cream.
Serve these mashed potatoes alongside roast chicken, turkey or a simple vegetable side for a balanced, homey meal. They’re especially useful for gatherings because they come together quickly and appeal to a crowd.
Table of Contents
- What makes this mash recipe great
- Recipe Ingredients
- Additions/ Substitutions
- Step by step instructions
- Expert tips
- Recipe FAQs
- Other potato recipes you’ll love:
- Cottage Cheese Mashed Potatoes Recipe
What makes this mash recipe great
- Only 5 ingredients are required.
- Quick to make — finished in about 25 minutes from start to finish.
- Using cottage cheese adds a protein boost and creates a creamy texture without heavy cream.
- These mashed potatoes are a crowd pleaser; the cottage cheese blends in seamlessly.
Recipe Ingredients
- Cottage cheese – Small-curd cottage cheese works well; blend it smooth before adding for the best texture.
- Gold potatoes – Yukon Golds or other gold potatoes give a silky, smooth result. Russet or Idaho potatoes also work if you prefer.
- Butter – Use good quality butter; adjust the amount to taste.
- Salt and pepper – Simple seasonings that enhance the potato flavor.
See the recipe card below for exact quantities and details.
Additions/ Substitutions
- Swap gold potatoes for Russet or Idaho if you prefer a more classic texture.
- Add garlic or garlic powder. If using fresh garlic, sauté it first to mellow and deepen the flavor.
- Stir in cooked bacon for extra texture and savory depth.
- For a cheesy finish, transfer the mash to a baking dish, top with cheddar, and bake until bubbly.
Step by step instructions
Step 1: Place the cottage cheese in a food processor and blend until completely smooth.
Step 2: Place the potatoes in a large pot, cover with cold water, and bring to a boil. Cook until fork-tender, about 20 minutes, then drain.
Step 3: Put the hot drained potatoes into a bowl. Add the butter, whipped cottage cheese, salt and pepper.
Step 4: Mash with a potato masher until smooth. Taste and adjust seasoning; garnish with extra butter, pepper, or chopped parsley as desired.
Expert tips
- Blend the cottage cheese before adding it to the potatoes — this eliminates chunkiness and gives an even, creamy texture.
- You can use peeled or unpeeled potatoes. Yukon Gold skins are thin and fine to leave on when short on time.
- If the mash seems dry, add a splash of milk or the milk alternative of your choice.
- Use a potato masher to combine ingredients gently and avoid over-mixing, which can make potatoes gluey.
- Mix while the potatoes are still hot for the creamiest result.
Recipe FAQs
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Yes. Once cooled, place in a freezer-safe container or bag and freeze up to 3 months. Thaw overnight and reheat on the stove or in the oven.
Russet or Idaho potatoes are good alternatives.
You can, though cottage cheese adds more protein and a lighter texture.
Other potato recipes you’ll love:
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Cottage Cheese Mashed Potatoes
Equipment
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1 potato masher
Ingredients
- 3 pounds gold potatoes, sliced into 1.5 inch pieces (peeled or unpeeled)
- 4 Tablespoons butter
- 3/4 cup small curd cottage cheese
- 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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Add the cottage cheese to a food processor and blend until smooth.
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Place potatoes in a large pot, cover with cold water, bring to a boil, and cook about 20 minutes until fork-tender. Drain.
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Combine hot potatoes, butter, whipped cottage cheese, salt and pepper in a bowl. Mash until smooth and serve.
Notes
- You can prepare this with peeled or unpeeled potatoes; Yukon Gold skins are thin and optional.
- If the mashed potatoes are too dry, add a splash of milk.
- Mix with a potato masher to combine ingredients without overworking the potatoes.
- Work while the potatoes are hot for the best, creamiest texture.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.