Cottage cheese puree is so fluffy and packed with protein thanks to the special addition of cottage cheese!
Oh yes, we did! Cottage Cheese Mashed Potatoes MUST be the mashed potatoes you serve at this year’s Thanksgiving. They are made similarly to the classic boiled Yukons mashed potatoes, but we included whipped cottage cheese to make them super fluffy and delicious.
Mashed potatoes are my favorite Thanksgiving side and my mom always made them with sour cream. We took the same idea but whipped in some cottage cheese in place of the sour cream and the result was epic – smooth, creamy and full of protein!
What you need to make cottage cheese mashed potatoes
- Yukon Gold Potatoes
- cottage cheese
- Salt and pepper
Get the top 10 5 star recipes!
Join our email list for new recipes and BONUS: get the top 10 ⭐️⭐️⭐️⭐️⭐️ recipe e-books!
Substitutions & Variations
Feel free to cook your potatoes in any method you like. We prefer to boil them on the stove, but you can also bake them in the Snap or bake the potatoes in the oven.
You can use either butter or margarine, but we prefer the taste of butter better. Any type of milk works for this recipe, we tried it with regular cow’s milk and unsweetened milk and you couldn’t tell the difference.
How you mash your potatoes matters
- Smooth: if you like your mashed potatoes nice and smooth, we recommend using a hand mixer.
- Coarse: if you like a little texture, use a classic mashed potato.
Frequently Asked Questions about Whipped Mashed Potatoes
Which potatoes are best for mash?
We love Yukon gold potatoes for mashed potatoes, but russet and Idaho also work.
Should I beat the cottage cheese first?
We recommend whizzing the cottage cheese in a blender or food processor first to make sure it’s nice and creamy. If you don’t, you’ll end up with lumps of cottage cheese in your mash!
Store leftover mashed potatoes in an airtight container for up to 3-5 days. We recommend reheating in the microwave on high for 60-90 seconds.
We loved serving these cottage cheese mashed potatoes with a pillow of butter and extra salt and pepper. Either turkey gravy or mushroom gravy on top is also quite tasty.
- 5 pound. Yukon Gold Potatoes rinse and cut into quarters
- 3 teaspoons Sea salt separated
- 11 ounce. cottage cheese 2%. ~ 1.5 fl
- 4 tablespoons salted butter
- ½ cup 2% milk or any kind of milk*
- ½ teaspoon ground pepper
- Fresh parsley
- Fresh chives
Add the potatoes to a large pot, then cover with water. Add 2 teaspoons of salt and mix. Bring to a boil over high heat.
Turn the heat to medium and cook until the potatoes are tender, about 15-20 minutes.
While the potatoes are baking, beat the cottage cheese in a food processor until completely smooth. You may need to scrape the sides a little. Every food processor is different, but it will take 2-4 minutes to get completely smooth. Set aside.
Once the potatoes are cooked, strain them and transfer them back to the pot. Add the butter to the potatoes and use an electric mixer to melt the potatoes until smooth. If you like your mashed potatoes a bit thicker, feel free to use a classic mashed potato.
Add the whipped cottage cheese, milk, pepper and remaining salt to the potatoes and toss until combined.
Garnish with fresh parsley and or chives and enjoy immediately.
Tips & Notes
- We prefer Yukon gold potatoes for this recipe, but red potatoes or Idaho potatoes will work as well.
- You can peel your potatoes before boiling them if you don’t like their skins.
- Milk*: feel free to add more milk until potatoes reach desired consistency.
- Feel free to add more salt to the potatoes if needed.
Calories: 314kcal Carbohydrates: 52G Protein: 11G Fat: 8G Fiber: 6G Sugar: 4G