Introduction

Cottage Cheese Mashed Potatoes offer a creamy twist on a classic comfort food. Using cottage cheese adds a rich texture and a subtle tang, making these mashed potatoes both flavorful and fluffy. This simple recipe is perfect for a cozy dinner or a holiday side dish.

A bowl of creamy mashed potatoes with smooth, soft texture, shaped into three thick swirled layers rising from the base, the top layer forming a small well holding a melting square of bright yellow butter. Small green parsley flakes are sprinkled over the potatoes, adding a touch of color to the pale off-white mash. Steam rises gently from the warm dish, which sits in a white bowl on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs russet or Yukon gold potatoes, peeled and cubed
¾ cup small curd cottage cheese
3 tbsp unsalted butter
Salt (for water and to taste)
Black pepper, to taste
Optional: 1–2 tbsp milk if needed for texture
Optional: chopped chives or parsley for garnish

Instructions

Step 1: Add peeled, cubed potatoes to a large pot of salted water. Bring to a boil and cook for 15–20 minutes until the potatoes are fork-tender.
Step 2: While the potatoes cook, blend the cottage cheese until completely smooth. Set aside.
Step 3: Drain the cooked potatoes and return them to the pot. Mash while hot until mostly smooth.
Step 4: Add the butter and blended cottage cheese to the mashed potatoes. Stir until fully combined and creamy.
Step 5: Taste and season with salt and black pepper. Add a splash of milk if needed to loosen the texture. Serve garnished with chopped chives or parsley if desired.

Tips & Variations

For extra creaminess, use Yukon gold potatoes which mash smoothly and have a buttery flavor.
If you prefer a chunkier texture, pulse the cottage cheese briefly instead of blending it completely smooth.
Try adding roasted garlic or grated Parmesan for added depth of flavor.
Fresh herbs like rosemary or thyme can be stirred in for a fragrant twist.

Storage

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a little milk to restore creaminess if needed. Avoid overheating to prevent drying out.

How to Serve

A white bowl filled with creamy mashed potatoes shaped into three smooth, spiral layers. The mashed potatoes are a pale yellow color, soft and fluffy in texture. On top, there is a small square pat of butter melting and slightly softening, surrounded by some sprinkled dried herbs. Steam gently rises from the bowl, showing the dish is warm and fresh. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use large curd cottage cheese instead of small curd?

Large curd cottage cheese has a different texture and may not blend as smoothly, resulting in a chunkier mashed potato. For the creamiest results, small curd is recommended.

Can I prepare this recipe in advance?

Yes, you can prepare the mashed potatoes ahead of time and store them in the refrigerator. Reheat gently and stir to ensure they remain creamy. Adding a little milk during reheating helps maintain a smooth texture.

Cottage Cheese Mashed Potatoes Recipe

Print Recipe

★★★★★

4.5 from 77 reviews

This Cottage Cheese Mashed Potatoes recipe offers a creamy twist on a classic comfort food by incorporating smooth blended cottage cheese for added protein and a luscious texture. Made with peeled russet or Yukon gold potatoes, butter, and seasoned with salt and black pepper, it’s a rich yet wholesome side dish perfect for any meal. Optional milk helps achieve the perfect creamy consistency, and fresh chives or parsley add a bright, herbal finish.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Stovetop
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Potatoes

2 lbs russet or Yukon gold potatoes, peeled and cubed

Dairy and Seasonings

¾ cup small curd cottage cheese
3 tbsp unsalted butter
Salt (for water and to taste)
Black pepper, to taste
Optional: 1–2 tbsp milk, if needed for texture

Garnish

Optional: chopped chives or parsley for garnish

Instructions

Boil the potatoes: Add peeled, cubed potatoes to a large pot of salted water. Bring to a boil over medium-high heat and cook for 15 to 20 minutes, or until the potatoes are fork-tender and easily pierced.
Blend the cottage cheese: While the potatoes cook, place the small curd cottage cheese in a blender and blend until completely smooth with no visible curds, producing a creamy, glossy texture. Set aside.
Drain and mash the potatoes: Drain the cooked potatoes thoroughly and return them to the warm pot. Using a potato masher, mash the potatoes while they are still hot until mostly smooth with a fluffy texture.
Add butter and cottage cheese: Incorporate the unsalted butter and the blended cottage cheese into the mashed potatoes. Stir well until everything is fully combined and the mixture becomes creamy and smooth.
Season and serve: Taste the mashed potatoes and season with salt and black pepper according to your preference. If the texture feels too thick, add a splash of milk (1–2 tablespoons) and stir to loosen. Transfer to a serving dish and garnish with chopped chives or parsley before serving.

Notes

Use Yukon gold potatoes for a naturally buttery flavor and creamy texture; russets yield a fluffier mash.
Blending the cottage cheese ensures a smooth texture without visible curds.
Adjust milk amount carefully to avoid overly runny mashed potatoes.
For extra richness, you can add a splash of cream instead of milk.
The mashed potatoes can be kept warm over very low heat or in a warming drawer until serving.

Keywords: cottage cheese mashed potatoes, creamy mashed potatoes, healthy mashed potatoes, low fat mashed potatoes, side dish recipe