Cottage Cheese Mashed Potatoes

5 from 1 vote

Buttery, garlicky, and absolutely delicious mashed potatoes made with a high protein swap.

Prep Time10

Cook Time20

Course: Side Dish

Cuisine: American

Servings:

4 lbs potatoes (Yukon golds or russet potatoes) cubed, (about 10ish cups of cubed potatoes)
4 cloves garlic
4 tbsp butter sliced
1 cup cottage cheese blended, full fat or 2% recommended
2 tbsp milk if needed to consistency preference
1 tsp salt
1/4-1/2 tsp black pepper
optional: butter and finely chopped chives for topping

Add potatoes and garlic to a large pot filled with cold water above the potatoes by about 1 inch.
Bring water to a boil on high. Reduce to medium and boil potatoes and garlic for 15-20 minutes until very fork tender and easy to mash. Drain potatoes and garlic and return to pot.
Mash as smooth as possible (or leave chunky if desired, just make sure to mash the garlic enough). If you like very smooth mashed potatoes you can also use an immersion blender.
Add butter and allow to melt. Then, add blended cottage cheese, salt, pepper, and milk. Mix well to combine. Note: I recommend adding milk last so that you can leave your mashed potatoes thick or thin them out a bit with milk.

If you prefer a thicker mashed potato, skip the milk!

If you prefer thinner mashed potatoes, start with 2 tbsp of milk and add until you reach the consistency that you prefer.

When choosing cottage cheese, full fat will give you the creamiest and richest texture.