Cottage Cheese Mashed Potatoes

Creamy, fluffy, and full of protein—with zero heavy cream.

Hey friend!

If you love mashed potatoes but want to lighten them up without losing that creamy, comforting texture—we’ve got something good here. These Cottage Cheese Mashed Potatoes are whipped with smooth cottage cheese, so they’re still buttery and rich but with more protein and way less guilt.

No one will guess they’re secretly better-for-you. Promise.

this recipe!

🍽 Servings & Time

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15–20 minutes
• Total Time: 30 minutes

❤️ Why I Love This Recipe

This mash came about one night when I ran out of milk and cream but had cottage cheese in the fridge. I blended it smooth, stirred it in—and just like that, magic. I’ve never gone back. It’s rich, a little tangy, and honestly feels fancy.

• Adds protein without making it heavy
• Cottage cheese melts right in, no weird texture
• Blends so smooth it’s hard to tell it’s in there
• Holds up great for leftovers or meal prep
• You still get buttery, fluffy mash—just smarter

🔬 Why This Recipe Works (Quick Science)

• Cottage cheese blends into a creamy base when pureed
• Potatoes absorb the cottage cheese just like they would cream or butter
• Salted water helps flavor the potatoes from the inside out
• Mashing while warm gives the fluffiest texture

🧠 Meal Plan Ideas

• Serve as a base for roasted veggies or grilled chicken
• Use as a side for your Sunday dinner
• Spread in a bowl and top with fried eggs and greens for breakfast
• Make ahead and reheat with a splash of milk

⚠️ Common Mistakes to Avoid

• Not blending the cottage cheese first – or your mash may look lumpy
• Overcooking the potatoes – makes them gluey
• Not salting the water – flavorless potatoes = sad potatoes
• Using the wrong potato – you want starchy, not waxy

🍽 What You’ll Need

Ingredients:

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

🧰 Tools You’ll Need

• Large pot
• Strainer
• Potato masher or hand mixer
• Blender or food processor
• Mixing spoon

🔁 Substitutions & Variations

• Yukon golds give a more buttery mash than russets
• Add garlic cloves to the boiling water for a garlicky mash
• Add herbs like thyme, chives, or dill for extra flavor
• Dairy-free? Use vegan butter and almond-based cottage cheese

⏳ Make-Ahead Tips

• Make the mash, let cool, and store in the fridge up to 4 days
• Reheat gently with a splash of milk on the stove or in the microwave
• Freeze in portions, then thaw overnight in the fridge

👣 Step-by-Step Instructions

Step 1: Boil the potatoes

Add peeled, cubed potatoes to a large pot of salted water. Bring to a boil and cook 15–20 minutes until fork-tender.

Step 2: Blend the cottage cheese

While potatoes cook, blend cottage cheese until completely smooth. Set aside.

Step 3: Drain and mash the potatoes

Drain the cooked potatoes and return them to the pot. Mash while hot until mostly smooth.

Step 4: Add butter and cottage cheese

Add butter and blended cottage cheese to the warm mashed potatoes. Stir until everything is fully combined and creamy.

Step 5: Season and serve

Taste and season with salt and pepper. Add a splash of milk if needed to loosen. Serve with chopped chives or parsley.

🧊 Leftovers & Storage Tips

• Store in an airtight container up to 4 days in the fridge
• Reheat on the stove with a splash of milk or broth
• Freeze in zip-top bags, flatten to save space

🔢 Exact Macros (Per serving, based on 4)

• Calories: 210
• Protein: 7g
• Fat: 8g
• Carbs: 28g
• Fiber: 3g
• Sugar: 2g

🥩 What to Serve With

• Grilled chicken or steak
• Roasted veggies
• Meatloaf or turkey
• Baked salmon
• Fried eggs for a cozy breakfast bowl

❓ FAQ

Does this taste like cottage cheese?
Not at all—once blended and mixed, it just tastes creamy with a slight tang (in a good way!).

Can I use nonfat cottage cheese?
Yes, but the texture will be less rich. Full-fat gives the best flavor.

What’s the best potato to use?
Russets for fluffy texture, Yukon golds for buttery smoothness.

Can I make this dairy-free?
Yep! Use plant-based butter and a dairy-free cottage cheese alternative.

Mashed Potatoes, Upgraded 🥔💥

These Cottage Cheese Mashed Potatoes are the cozy side dish you didn’t know you needed. Creamy, comforting, and secretly packed with protein. Whether you’re pairing them with roast chicken or sneaking spoonfuls from the pot, they always hit the spot. Let me know if you try them!