A protein-packed twist on classic mashed potatoes that’s incredibly creamy and satisfying.
KEY INFO
– Prep Time: 15 minutes
– Cook Time: 20 minutes
– Total Time: 35 minutes
– Servings: 6-8
– Difficulty: Easy
– Diet: Vegetarian (Gluten-free optional)
EQUIPMENT NEEDED
– Large pot
– Colander
– Food processor or immersion blender
– Potato masher or electric mixer
– Measuring cups and spoons
Alternative: Use a potato ricer instead of masher for ultra-smooth results
INGREDIENTS
For the Base:
– 2.5 lbs (1.1 kg) Yukon Gold potatoes, peeled and quartered
– 1 cup (240g) cottage cheese (whole milk or 2%)
– 4 tbsp (60g) butter, softened
– 1/4 cup (60ml) whole milk
– 3 garlic cloves, minced
– 1 tsp salt
– 1/2 tsp black pepper
Optional Toppings:
– Fresh chives, chopped
– Extra melted butter
– Cracked black pepper
METHOD
1. Fill large pot with cold water, add 2 tsp salt
2. Add potatoes, bring to boil, reduce to medium heat
Cook 15-20 minutes until fork-tender
3. Meanwhile, blend cottage cheese until completely smooth
4. Drain potatoes thoroughly, return to pot
5. Add butter while potatoes are still hot, mash until mostly smooth
6. Fold in blended cottage cheese, milk, garlic, salt and pepper
Mix until just combined – don’t overmix
7. Taste and adjust seasonings as needed
8. Serve immediately topped with chives, extra butter and pepper
CRUCIAL TIPS
– Always start potatoes in cold water
– Don’t skip blending the cottage cheese until completely smooth
– Never overmix – this causes gummy potatoes
– Add milk gradually – you can always add more
STORAGE & VARIATIONS
Storage:
– Refrigerate up to 3 days
– Reheat with splash of milk
Common Mistakes:
– Overworking the potatoes
– Not blending cottage cheese thoroughly
– Using cold dairy ingredients
Variations:
– Swap cottage cheese for ricotta
– Add roasted garlic
– Mix in Parmesan cheese
– Use herbs like rosemary or thyme
This recipe gives you all the comfort of classic mashed potatoes with added protein and a luxurious texture that will have everyone asking for seconds.
