These creamy mashed potatoes are made with whipped cottage cheese and a little Gruyère making them the fluffiest, creamiest, most delicious mashed potatoes ever! With added protein, this recipe is an absolute must-try if you're looking for more nutritious mashed potatoes. So so good!
Why You'll Love This Recipe
- These mashed potatoes are absolutely delicious! You'd never know they're made with whipped cottage cheese! The Gruyère adds an amazing subtle flavor, we use this cheese very often in mashed potatoes in France. We still add a little butter and milk but a fraction of what most people add to mashed potatoes. They're creamy, fluffy, full of flavor, simply irresistible.
- Cottage cheese is such a great source of protein, each serving of this recipe contains over 10 grams of protein. And you can't taste it! We whip the low-fat cottage cheese in a food processor to make it very smooth and creamy, and it does wonders with the potatoes. More nutritious mashed potatoes, yes please!
- They're the perfect mashed potatoes for a holiday dinner as they pack bonus hidden protein and less fat for meals usually pretty rich. Bring them aside my apple brie salad and caramelized onion dip for a delicious Thanksgiving.
Key Ingredients And Variations
- Potatoes: I like to use yellow or Yukon gold potatoes for this recipe, cause they're really creamy, but Russet would work well too.
- Garlic: smash the cloves and add them to the water with the potatoes. They just get mashed with them for a delicious garlicky flavor.
- Cottage cheese: I use low-fat cottage cheese for this recipe. You can use full-fat if you'd like.
- Gruyère: such a delicious cheese, it's part of the Swiss cheese family and it has an amazing flavor. It can be replaced with part-skim shredded mozzarella or Comté.
- Butter: mashed potatoes have got to have a little butter right! I prefer salted butter, but unsalted works fine too. We don't use a lot of it, you can definitely use more to taste.
- Milk: the milk is used to thin out the mashed potatoes with cottage cheese a bit. Half and half is also a great choice for this.
- Salt and pepper: of course you need those, use more or less to taste. I love adding some fresh chives too, fresh herbs just give that little extra.
How To Make Mashed Potatoes With Cottage Cheese
- Peel the potatoes, then rinse them well under water to remove any leftover dirt. Chop them in cubes about the same size.
- Smash the peeled garlic cloves by placing a large knife blade on the clove with the sharp side facing away from you. Use the heel of your hand to press the blade down on the clove to smash it.
Cook the potatoes and garlic until very tender.
Add the cottage cheese to a food processor, and whip until smooth.
Place the whipped cottage cheese aside.
Drain the potatoes once they're cooked.
Mash the potatoes with a potato ricer or masher.
Add whipped cottage cheese, cheese, butter, milk, salt and pepper and mix everything gently.
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- Potato Cauliflower & Leek Soup
How to keep the mashed potatoes warm
- Method 1: place the mashed potatoes in an oven safe dish, warm up the oven to 200-250 ° Fahrenheit, cover them with foil and keep them in the oven.
- Method 2: transfer the mashed potatoes to a slow cooker set on warm and cover. This is a great method too if you're bringing this recipe to a potluck or holiday dinner.
Tips And Frequently Asked Questions
- Make sure to cook the potatoes starting with cold water. They'll cook more evenly that way and have a creamier texture.
- Be patient with the cottage cheese, it might take 3 to 4 minutes of blending, with scraping the sides down a few times, to whip it smooth.
- if needed, use a little more milk if the potatoes are too thick, until desired texture.
- Don't overwork the mashed potatoes at the end. Mix everything until just incorporated, no need to mix again and again, they could become gummy.
- Using a potato ricer makes the mash super smooth and creamy. But if you don't have one or prefer the mashed potatoes chunkier, use a masher.
- I always peel my potatoes for mash as I prefer it very smooth, but if you enjoy the skin, make sure to wash and scrub them well.
- This recipe was not tested with non-dairy products.
Can you taste the cottage cheese?
- No, I don't believe so. And because the cottage cheese is blended, it's not full of curds at all.
Creamy Mashed Potatoes with Whipped Cottage Cheese
- 4 pounds potatoes yellow or Yukon gold. Peeled, washed and chopped in 1-inch cubes
- 4 cloves garlic peeled and smashed
- salt for the water
- 1 cup low-fat cottage cheese
- ⅓ cup Gruyère shredded, or mozzarella
- 2 tablespoons butter cold, salted
- ½ cup milk or half and half. Use more if needed
- ½ teaspoon black pepper more or less to taste
- 1 teaspoon salt more or less to taste
- chives chopped, optional
- Place the chopped potatoes and smashed garlic in a large pot. Add cold water just enough to cover the potatoes, then add a generous pinch of salt. Bring to a low boil over medium-high heat, then cook potatoes on medium heat until very tender about 12-14 minutes.
- While the potatoes are cooking, add the cottage cheese to a food processor and blend for 1 minute, then scrape the side down with a spatula, blend again until smooth. This might take 3-4 minutes.
- Place the whipped cottage cheese aside.
- Once the potatoes are tender when poked with a fork, carefully drain them, then return them to the hot pot.
- In batches, mash the potatoes and garlic with a potato ricer or masher.
- Add the whipped cottage cheese, gruyère, butter, milk, salt and pepper to the potatoes, then gently stir until incorporated. *don't over-mix
- Add a bit more milk if needed if you want the mashed potatoes thinner. Sprinkle with fresh chopped chives and serve. Enjoy!
- Milk: you can use whole milk, low-fat milk, half and half or any milk of your preference.
- Gruyère: I highly recommend using this cheese as it has such an amazing flavor, but if you can find any, part-skim shredded mozzarella will work too.
- To keep the potatoes warm, place them in a hit resistant dish, cover with foil, then place them in the oven at a low-temperature of 200-250. You can also transfer the mash to a slow cooker set on warm until ready to serve.