Fluffy, buttery, and perfectly creamy, these Cottage Cheese Mashed Potatoes are a lighter twist on the classic side dish. Made with Yukon gold potatoes, blended cottage cheese, and milk, they’re rich and satisfying without feeling heavy. This is the perfect addition to any holiday table or weeknight dinner.
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Creamy Mashed Potatoes with Cottage Cheese
If you love classic mashed potatoes but wish they felt a bit lighter, these Cottage Cheese Mashed Potatoes are about to be your new go-to side dish. They’re rich, fluffy, and satisfyingly creamy, but the secret ingredient (blended cottage cheese) adds protein and a silky texture without extra fat. It’s comfort food that tastes indulgent but fits right into your everyday dinner rotation.
This recipe preserves the essence of traditional mashed potatoes—Yukon golds, butter, milk, and a hint of salt and pepper—but with an easy twist that makes them feel extra special. Whether you serve them next to roast chicken, holiday turkey, or a cozy meatloaf, they’ll disappear fast.
Ingredients & Estimated Cost:
You only need six ingredients to make these potatoes.
| Ingredients | Why & Tips | Substitutions & Tweaks |
|---|
| 5 lb Yukon gold potatoes | Yukon golds are naturally creamy and buttery—perfect for mash. | Russet potatoes also work; just add a touch more milk for creaminess. |
| 1 cup low-fat cottage cheese, blended | The key to light, creamy texture and extra protein without heaviness. Blend first for a smooth consistency. | Use full-fat cottage cheese for richer flavor, or swap Greek yogurt for a tangier finish. |
| ½ cup salted butter | Adds classic buttery flavor and smooth mouthfeel. | Use unsalted butter and adjust salt to taste. For lighter mash, reduce to ¼ cup. |
| ½ cup low-fat milk | Helps loosen the potatoes and balance the richness. Warm it before mixing for best texture. | Use whole milk, cream, or unsweetened almond milk as needed. |
| 1 teaspoon salt | Essential for seasoning the potatoes evenly. | Taste before serving—some cottage cheeses add saltiness. |
| 1 teaspoon black pepper | Balances the richness and adds gentle spice. | Try white pepper for a more traditional mashed potato look. |
| Chopped parsley (for garnish) | Adds color and freshness. | Chives or green onions work well, too. |
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Mashed Potatoes with Cottage Cheese
In short: boil → drain → mash → mix → serve. That’s it!
Let me show you how:
- Place peeled, chopped potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for about 10 minutes, or until the potatoes are tender enough to be pierced with a fork.
- Drain well, then return the potatoes to the warm pot to evaporate any extra moisture.
- Blend the cottage cheese until completely smooth. Add it to the potatoes along with the butter, milk, salt, and pepper.
- Mash until creamy and lump-free. For ultra-smooth mashed potatoes, use a hand mixer.
- Transfer to a serving bowl, top with chopped parsley, and serve warm.
Top Recipe Tips For Success
- Blend the cottage cheese well: Use a blender or food processor to get it silky smooth before adding it to the potatoes.
- Warm the milk: Warm milk mixes in more easily and keeps the potatoes fluffy.
- Yukon gold potatoes: These give the creamiest texture, but Russets can also work.
Recipe Variations
- Garlic mashed potatoes: Add 3–4 cloves of roasted or sautéed garlic.
- Extra rich: Stir in a bit more butter or a splash of heavy cream.
- Herb twist: Mix in fresh chives, thyme, or rosemary for added flavor.
Cottage Cheese Mashed Potatoes
Recipe Cost $7.69 Serving Cost $0.96
Recipe Cost $ $7.69 Serving Cost $ $0.96Ingredients
- 5 lb bag Yukon gold potatoes peeled and cut into 1-inch pieces
- 1 cup low-fat cottage cheese blended
- ½ cup salted butter
- ½ cup low-fat milk
- 1 teaspoon salt
- 1 teaspoon pepper
- For Garnish:
- Chopped parsley
Instructions
Boil the potatoes
- Place the peeled and chopped potatoes into a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for about 10 minutes, or until the potatoes are fork-tender.
Drain the potatoes
- Drain the cooked potatoes well and return them to the pot.
Mash and mix
- Add the blended cottage cheese, butter, milk, salt, and pepper to the potatoes. Mash until smooth and creamy with no lumps remaining. For extra-smooth potatoes, use a hand mixer.
Garnish and serve
- Transfer the mashed potatoes to a serving bowl. Sprinkle with chopped parsley for a fresh finish. Serve warm and enjoy!
Notes
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm gently on the stovetop or in the microwave, adding a splash of milk to bring back creaminess.
- Freeze: Transfer to a freezer-safe container and freeze for up to 1 month. Thaw overnight and reheat before serving.
Equipment
Nutrition
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Cottage Cheese Mashed Potatoes Recipe FAQs
You can, but the texture will be slightly lumpy. Blending first makes it creamy and smooth.
Yep! Make them a day in advance and store them in the fridge in an airtight container. Warm them up before serving.
You can reheat them on the stovetop in a pot over low heat or in a microwave-safe dish in the microwave in thirty second increments until warmed through. Add a splash of milk or a bit of butter to help them stay creamy and not dry.
Sure, just swap out the butter for olive oil or vegan butter and the milk for almond or oat milk. And use a dairy-free cottage cheese instead of regular.
You can, but be careful not to overmix the potatoes after adding them, as this can cause them to become gummy. Blend only the cottage cheese before adding it to the mixture.
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