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–+ servings
This is a square picture of a bowl with mashed potatoes with cottage cheese.

Creamy Mashed Potatoes with Whipped Cottage Cheese

Priscilla Lawrence
These creamy mashed potatoes are made with whipped cottage cheese and a little Gruyère making them the fluffiest, creamiest, most delicious mashed potatoes ever! Packed with bonus protein, this recipe is an absolute must-try if you're looking for more nutritious mashed potatoes.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 323.7 kcal

Equipment

Ingredients
  

  • 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

Instructions
 

  • 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.
    This is a picture of a pot with water and chopped potatoes.
  • 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.
    This is a picture of a blender with cottage cheese.
  • Place the whipped cottage cheese aside.
    This is a picture of the whipped cottage cheese in a bowl.
  • Once the potatoes are tender when poked with a fork, carefully drain them, then return them to the hot pot.
    This is a picture of the potatoes being drained in a colander.
  • In batches, mash the potatoes and garlic with a potato ricer or masher.
    This is a picture of the potatoes being mashed thru a potato ricer.
  • Add the whipped cottage cheese, gruyère, butter, milk, salt and pepper to the potatoes, then gently stir until incorporated. *don't over-mix
    This is a picture of all the ingredients being combined.
  • Add a bit more milk if needed if you want the mashed potatoes thinner. Sprinkle with fresh chopped chives and serve. Enjoy!
    This is a picture of the mashed potatoes in a bowl.

Notes

  • 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. 
 
*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition

Serving: 1serving | Calories: 323.7kcal | Carbohydrates: 53.9g | Protein: 13.1g | Fat: 6.4g | Saturated Fat: 3.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.5g | Trans Fat: 0.2g | Cholesterol: 18.1mg | Sodium: 540.6mg | Potassium: 1354.7mg | Fiber: 6.7g | Sugar: 4.5g | Vitamin A: 210.1IU | Vitamin C: 60.2mg | Calcium: 133.5mg | Iron: 2.5mg
Keywords cottage cheese, healthy comfort food, holidays, mashed potatoes, thanksgiving
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