Whipped cottage cheese mashed potatoes come out so fluffy and protein-packed all thanks to the special addition of whipped cottage cheese!
Oh yes, we did! Whipped Cottage Cheese Mashed Potatoes NEED to be the mashed potatoes you serve at this year’s Thanksgiving. They’re made similarly to classic mashed potatoes with boiled Yukons, but we included whipped cottage cheese to make them extra fluffy and delicious.
Mashed potatoes are hands down my favorite Thanksgiving side and my mom always made them with sour cream. We took that same idea but whipped up some cottage cheese in place of the sour cream and the result was epic – smooth, creamy, and protein-packed!
What You Need to Make Cottage Cheese Mashed Potatoes
- Yukon gold potatoes
- Cottage cheese
- Salt and pepper
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Substitues & Variations
Feel free to cook your potatoes in any method you like. We prefer to boil them on the stovetop, but you can also cook them in the Instant Pot or bake the potatoes in the oven.
You can use either butter or margarine, but we prefer the taste of butter best. Any type of milk works for this recipe, we tested this with normal cow’s milk and unsweetened almond milk and you pretty much couldn’t tell a difference.
How You mash your potatoes Matters
- Smooth: if you like your mashed potatoes nice and smooth, we recommend using a hand mixer.
- Chunky: if you like a bit of texture, use a classic potato masher.
Whipped Cottage Cheese Mashed Potatoes FAQ
What potatoes are best for mashed potatoes?
We love Yukon gold potatoes for mashed potatoes, but russet and Idaho work too.
Do I have to whip the cottage cheese first?
We do recommend whipping your cottage cheese in a blender or food processor first to make sure it’s nice and creamy. If you don’t, you’ll have cottage cheese lumps in your mashed potatoes!
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.
- 5 lb. Yukon gold potatoes rinsed and quartered
- 3 teaspoons sea salt separated
- 11 oz. 2% cottage cheese ~1.5 cups
- 4 tablespoons salted butter
- ½ cup 2% milk or any kind of milk*
- ½ teaspoon ground pepper
- Fresh parsley
- Fresh chives
Tips & Notes
- We prefer Yukon gold potatoes for this recipe but red potatoes or Idaho potatoes will work, too.
- You can peel your potatoes before boiling if you don’t like the skin.
- Milk*: feel free to add more milk until the potatoes have reached the 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