Can you add cottage cheese to mashed potatoes?

Yes, absolutely! Adding cottage cheese to mashed potatoes boosts the protein while making the texture ultra creamy. It blends in easily, especially if you use whipped cottage cheese or pulse it in a food processor before adding.

Can you use cottage cheese instead of sour cream for mashed potatoes?

Absolutely, cottage cheese can replace sour cream to create a lighter, protein-rich alternative with less fat. It adds a tangy flavor that complements garlic and herbs beautifully—just like in our baked potato and cottage cheese version.

What is the secret ingredient in mashed potatoes?

Besides good-quality Yukon Gold potatoes, using whipped cottage cheese is the secret to extra smooth, rich mashed potatoes with fewer calories. Others enhance the taste by adding roasted garlic, parmesan, or fresh chives for an extra layer of flavor.

Does cottage cheese melt?

Cottage cheese doesn’t melt like cheddar, but it does soften and blend seamlessly into hot dishes. In mashed potatoes, it becomes creamy without turning watery or gritty—especially when blended first.

What can I add to mashed potatoes for more flavor?

To boost flavor in cottage cheese mashed potatoes, try adding roasted garlic, caramelized onions, chives, or fresh herbs. A sprinkle of Gruyère or a touch of butter enhances richness without overpowering the light, creamy base of cottage cheese .

Creamy Cottage Cheese in Mashed Potatoes Recipe: High-Protein Side Dish

Name: Cottage Cheese in Mashed Potatoes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 lb yellow or Yukon Gold potatoes, peeled and cubed; 4 cloves garlic, smashed; Salt for cooking water; 1 cup low-fat cottage cheese; ⅓ cup shredded Gruyère (or mozzarella); 2 Tbsp cold salted butter; ½ cup milk or half-and-half; ½ tsp black pepper; 1 tsp salt; Chives, optional garnish

Description

This creamy mashed potatoes recipe gets a high-protein boost from cottage cheese. It’s rich, fluffy, and perfect as a healthy side for any dinner.

Ingredients

Scale

4 lb yellow or Yukon Gold potatoes, peeled and cubed

4 cloves garlic, smashed

Salt for cooking water

1 cup low-fat cottage cheese

⅓ cup shredded Gruyère (or mozzarella)

2 Tbsp cold salted butter

½ cup milk or half-and-half

½ tsp black pepper

1 tsp salt

Chives, optional garnish

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Instructions

1. Boil the peeled potatoes and garlic in salted water for 15–20 minutes until fork-tender.

2. Drain and return them to the hot pot to remove excess moisture.

3. Add cottage cheese, butter, salt, pepper, and half of the milk.

4. Mash until smooth using a potato masher or hand mixer.

5. Add shredded Gruyère and remaining milk for your preferred texture.

6. Taste and adjust seasoning as needed.

7. Garnish with chopped chives and serve warm.

Notes

You can use full-fat cottage cheese for a creamier texture.

Gruyère adds nutty depth, but mozzarella or Parmesan work too.

To make ahead, reheat gently with a splash of milk to restore creaminess.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Boiled and Mashed
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 185
Sugar: 2g
Sodium: 420mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 9g
Cholesterol: 14mg