Cottage Cheese Mashed Potatoes
Cheese mashed potatoes like this also feel a bit lighter compared to traditional versions, but still deliver that comforting, satisfying taste everyone expects.
Equipment
- Large pot
- Colander
- Potato masher or ricer
- Mixing bowl (optional)
- Wooden spoon or spatula
- Sharp Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 2 lbs 900g potatoes (Russet or Yukon Gold)
- 1 cup cottage cheese
- 3 –4 tbsp butter
- 1/4 cup milk adjust as needed
- 2 cloves garlic optional
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- 2 tbsp chopped chives optional
Instructions
Step 1: Prepare and cook the potatoes
- Peel the potatoes and cut them into evenly sized chunks
- Add them to a large pot and cover with cold water
- Sprinkle in a pinch of salt
- Bring to a boil over medium-high heat
- Pro tip: Start with cold water so the potatoes cook evenly from the inside out.
- Once boiling, reduce heat slightly and cook for 15–20 minutes
- Check doneness by piercing with a fork—they should slide off easily
Step 2: Drain and dry the potatoes
- Pour the cooked potatoes into a colander
- Let them drain completely for a minute or two
- Return them to the warm pot
- Pro tip: Letting the steam escape for a minute helps avoid watery mashed potatoes later.
- Place the pot back on low heat for 1–2 minutes
- Gently shake the pot to remove excess moisture
Step 3: Mash the potatoes
- Use a potato masher or ricer to mash until smooth
- Break up all lumps for a fluffy texture
- Do this while the potatoes are still warm
- Pro tip: A ricer gives extra light and airy cheese mashed potatoes, but a masher works perfectly too.
Step 4: Add the butter and milk
- Add butter to the warm mashed potatoes
- Stir until fully melted and combined
- Slowly pour in the milk a little at a time
- Mix until you reach your preferred consistency
- Pro tip: Add milk gradually so you can control how thick or creamy the final texture becomes.
Step 5: Mix in the cottage cheese
- Add the cottage cheese while the potatoes are still warm
- Stir gently until fully blended
- Let some small curds remain for texture, or mix more for a smoother finish
- Pro tip: Don’t overmix if you want that slight creamy-curd texture that makes these cheese mashed potatoes extra interesting.
Step 6: Season and finish
- Add salt and black pepper to taste
- Mix in garlic if using
- Fold in chopped chives for freshness
- Taste and adjust seasoning if needed
- Pro tip: Always taste at the end—cottage cheese can slightly change the salt balance, so final seasoning matters most here.
Notes
Nutritional Value (Approximate per serving)
- Calories: 210
- Protein: 7g
- Carbohydrates: 28g
- Fat: 8g
- Saturated Fat: 5g
- Fiber: 3g
- Sugar: 2g
- Sodium: 320mg
- Potassium: 620mg
- Calcium: 70mg