American
High-Protein Whipped Cottage Cheese Mashed Potatoes
Creamy cottage cheese mashed potatoes with Yukon Golds, garlic, chives, and butter for a fluffy high-protein side dish.
I like mashed potatoes best when they still taste like potatoes, not just dairy.
Yukon Golds give this version a buttery base, while blended cottage cheese adds body and a gentle tang without making the bowl feel heavy.
The cottage cheese needs one extra step: blend it smooth before it touches the potatoes.
That keeps the texture creamy instead of curdy and lets you fold it in gently with warm milk, garlic, and butter.
This is useful for holiday tables, roast chicken nights, and meal prep because it reheats better than very lean mashed potatoes.
Keep the heat gentle after the cottage cheese goes in, and the potatoes stay fluffy instead of tightening up.
For something else to cook in the same spirit, try Cottage Cheese Recipes or Crispy Smashed Potatoes with Herb Yogurt.
Directions
- Put potatoes in a large pot, cover with cold water by 1 inch, and season the water generously.
- Bring to a boil, then simmer for 18 to 22 minutes, until the potatoes are tender when pierced with a knife.
- While the potatoes cook, warm milk, butter, garlic, 1 teaspoon kosher salt, and black pepper in a small saucepan until the butter melts. Remove the garlic.
- Blend cottage cheese until smooth, adding 1 to 2 tablespoons of the warm milk mixture if needed to help it move.
- Drain potatoes well and return them to the warm pot for 1 minute so extra steam can escape.
- Mash or rice the potatoes, then fold in the warm milk mixture and blended cottage cheese until fluffy. Taste and season with more salt if needed.
- Spoon into a serving bowl and finish with chives, more black pepper, and a small pat of butter if you like.
Nutrition
Nutrition Information
Estimated per serving: 255 calories, 11 g protein, 34 g carbohydrates, 9 g fat.
Variations
Recipe Variations
- Add roasted garlic instead of the warmed smashed cloves.
- Fold in sharp cheddar and scallions for a loaded-potato version.
- Use Greek yogurt in place of half the cottage cheese for a tangier finish.
Notes
- A potato ricer gives the smoothest texture, but a hand masher keeps this weeknight-friendly.
- Do not boil the potatoes after adding cottage cheese; gentle heat prevents the dairy from separating.
- For make-ahead serving, reheat covered over low heat with a splash of milk and fold gently.
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