These Cottage Cheese Mashed Potatoes are so creamy, flavorful, and have a rich texture! They are perfect for holidays or busy weeknights.
Whether you are having a fancy holiday dinner party or just a simple night during a busy week, this cottage cheese mashed potatoes recipe will be a show-stopper!
Are you looking for more ways to enjoy potatoes? These classic creamy mashed potatoes and air fryer fingerling potatoes are delicious and easy to make. Give them a try and impress your taste buds with some tasty side dishes!
- Potatoes: I used yellow potatoes. They are so versatile, so I usually have them on hand. Feel free to use your favorite potatoes for this recipe.
- Cottage cheese: I used large curd cottage cheese with 4% milk fat. This is what will bring those mashed potatoes to the next level. It will add creaminess, richness, and lots of flavor.
- Half-and-half: I used half-and-half, but feel free to use the regular milk or any other milk you prefer.
- Butter: For this recipe, I used unsalted butter. Butter will add a richer texture to the mashed potatoes.
- Salt: I added one-quarter of a teaspoon of salt, but feel free to add more after you taste the mashed potatoes.
- Pepper: Just a pinch of grounded black pepper to add more flavor.
See recipe card for quantities.
Why You’ll Love this Recipe
- Easy preparation: I like this recipe because it does not require special preparation. The additional step is blending cottage cheese with salt and pepper, but that’s it.
- Flavor: These mashed potatoes and cottage cheese are full of rich flavor. You have fluffy mashed potatoes combined with butter and half-and-half, and then add the creamy cottage cheese that will bring these mashed potatoes to the next level.
- Texture: The texture of these cottage cheese mashed potatoes is so decadent and divine.
Equipment and Tools Needed
- Potato masher
- Basket strainer
How to Make
- Peel, cut, and boil potatoes.
- Blend cottage cheese, salt, pepper, and half-and-half until smooth.
- Drain the cooking water and return the potatoes to the pot. Add butter and mash until smooth, and there are no chunks of potatoes.
- Add the blended cottage cheese and the remaining half of the half-and-half. Mix with a spatula.
Expert Tips and Tricks
- Don’t over-mash the potatoes: Mash the potatoes just until there are no large chunks of potatoes left.
- Adjust the amount of half-and-half: If you want your mashed potatoes less thick, add more half-and-half.
- Season as you go: It’s best to add salt when you taste the mashed potatoes instead of adding more in the beginning.
Substitutions and Variations
- Use different milk: I like to use half-and-half because of the creaminess it gives, but feel free to use regular milk. For even richer flavor, use heavy whipping cream.
- Use different potatoes: Some other options for mashed potatoes are Yukon gold potatoes, Russet potatoes, or a mix of both.
- Toppings: Toppings are optional, but I like to drizzle oil on my mashed potatoes or add an extra tablespoon of butter. Also, I sprinkle dry parsley leaves when I want to add more texture and flavor. Freshly cut chives are a great option too!
How to Serve
For this amount of potatoes, you will get three large portions or four regular portions. I like to drizzle a little olive oil and add some greens, like parsley (both fresh and dry will work).
How to Store
These mashed potatoes and cottage cheese are best enjoyed when freshly made, but if you have any leftovers, store them in an air-tight container in the fridge for up to a day.
When ready to serve, reheat in the microwave and add more butter if needed.
The best potatoes for mashed potatoes are yellow potatoes, Yukon gold potatoes, or Russet potatoes.
I usually use two potatoes per person. If you want more significant portions, add half a potato per person.
Potatoes are great to add to your diet, but since we are adding dairy and butter, we are adding more calories and other nutrients that may affect the overall nutrition. Eating mashed potatoes in moderation is fine, although you should always consult your doctor for any questions.
Other Sides You’ll Love
- Healthy Cornbread Muffins
- Simple Oven Roasted Potatoes
- Baked Butternut Squash
- Easy Savory Cornbread
- Creamy Mashed Potatoes
- Stuffed Bell Peppers
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with [this recipe]:
Cottage Cheese Mashed Potatoes
- Potato masher
- 7 medium-sized yellow potatoes
- 1 cup large curd cottage cheese
- 4 tablespoon unsalted butter
- 4 tablespoon half-and-half (divided)
- ¼ teaspoon salt
- pinch of grounded black pepper
- Peel and cut the potatoes into smaller pieces. I cut them into two or four pieces based on the potato size.
- In a large pot, add potatoes and fill with cold water until it reaches the potatoes' top. Bring to boil and then reduce the temperature slightly.
- While the potatoes are cooking, add cottage cheese, salt, pepper, and 2 tablespoon half-and-half to a blender and blend until smooth.
- Cook the potatoes until they are fork-tender. Usually, it takes about 20-25 min after it boils. Drain the potatoes using the mash strainer to remove the excess water, then add them back to the pot.
- Add butter and 2 tablespoon of half-and-half to the pot. Use a potato masher to mash the potatoes until well combined and the potatoes are creamy. Add the blended cottage cheese to the pot. Taste and add more seasoning if preferred. Serve warm!