Cottage Cheese Mashed Potatoes (Creamy, Whipped & Protein-Packed)

These cottage cheese mashed potatoes are creamy, fluffy and whipped smooth, with a boost of protein that makes a classic side dish even better!

I’ve always been a fan of mashed potatoes—especially with a holiday dinner. Turkey just needs a side of mashed potatoes and gravy, doesn’t it?

But these aren’t my mama’s mashed potatoes! These have a fun little twist. When I noticed a recipe for mashed potatoes with cottage cheese, my ears perked up. I’ve been loving cottage cheese lately as an extra source of protein (it’s even great with eggs!). So I gave this version a try, and we found them absolutely delightful.

If cottage cheese isn’t your thing, feel free to skip it and use a bit more milk instead—but I encourage you to try it! It adds a subtle tang and creamy texture that takes mashed potatoes up a notch.

Why You’ll Love This Recipe

• Creamy, fluffy texture without being heavy.
• Packed with a boost of protein from the cottage cheese.
• A perfect side for holiday meals or everyday dinners. They’re perfect served with turkey pan gravy!
• Quick and easy to make with simple ingredients.
• Featured in my Holiday Dinner Guide with 29 classic recipes and tips!

Ingredients

(See the printable recipe card below for exact measurements and instructions.)

You’ll need:

• Potatoes (Russet or white work best)
• Cottage cheese (pureed until smooth)
• Butter
• Milk

Step by Step Instructions for Whipped Mashed Potatoes

(For all the detailed instructions & exact measurements, refer to the printable recipe card above.)

1. Boil the potatoes.
Start by peeling your potatoes and cutting them into chunks about the same size, so they all cook evenly. Pop them in a big pot, cover them with cold water, and bring them to a boil. They’re ready when a fork slides right into them with no resistance at all.

2. Puree the cottage cheese.
While the potatoes are bubbling away, puree the cottage cheese until it’s completely smooth. (You’ll find all my tips for this in the next section!) This little step is the secret to making these mashed potatoes so creamy. Nobody will ever find a lump of cottage cheese!

3. Drain and add the butter.
Drain the potatoes well and put them back in the warm pot. Add the butter and give them a rough mash with a hand masher, just until the butter melts. That way, every bit of potato gets coated in buttery goodness.

4. Whip in the cottage cheese.
Move the potatoes to your stand mixer bowl (or use a hand mixer right in the pot) and add the pureed cottage cheese. Whip them until they’re light and fluffy. Oh my stars and garters, this is where the magic happens!

5. Add milk until it’s just right.
Add a splash of milk a little at a time and keep whipping until your potatoes are as creamy as your family likes them. Some like them thick, some like them silky smooth. You get to decide!

6. Season and serve.
Season with salt and pepper, and give them a taste. Then scoop them into a warm serving bowl, add a pat of butter on top, and serve them with a big ladle of turkey pan gravy. They’re perfect next to my slow roasted turkey with bacon and old fashioned stuffing.

How to Puree Cottage Cheese

If you’ve ever wondered how to get cottage cheese silky smooth, it’s easier than you think! Pureeing it gets rid of the curds, so it blends right into your mashed potatoes. Nobody will even know it’s there (unless you tell them!).

• Food processor (my favourite): Spoon the cottage cheese into your food processor and blend for 1 to 2 minutes. Stop once or twice to scrape down the sides, and keep going until it’s completely smooth and creamy, like sour cream.
• Blender: A blender works well too. If it’s having trouble getting going, add a tablespoon of milk to help it blend.
• Immersion blender: Put the cottage cheese in a tall measuring cup or jar and blend it with an immersion (stick) blender until smooth. There’s less to clean up, too!

Grandma Rita’s tip: Take the cottage cheese out of the fridge when you start boiling the potatoes. Cold cottage cheese cools down your potatoes, so letting it warm up a little keeps them nice and hot. Full-fat cottage cheese makes the creamiest potatoes, but low-fat works well too.

And once you know how to puree cottage cheese, you’ll find so many other ways to use it! Try it in scrambled eggs, pasta sauces and dips.

Helpful Tips When Making This Recipe

• Don’t skip pureeing the cottage cheese—it makes the texture beautifully smooth.
• Use Russet or white potatoes for best results.
• Melt the butter in first before adding in the cottage cheese and milk.
• **Pro Tip! To keep mashed potatoes warm while working on other holiday dinner sides, put them in a crock pot (spray with non stick cooking spray first) on low until you’re ready to serve them.

Substitutions and Variations

• Want extra richness? Add a bit of cream cheese or heavy cream.
• No cottage cheese? Use extra milk or a scoop of sour cream instead.

Frequently Asked Questions

Can you put cottage cheese in mashed potatoes?

Yes, you sure can! Cottage cheese makes mashed potatoes extra creamy and adds a nice boost of protein. Just puree it until smooth before adding it, so you get a silky texture with no lumps.

Do cottage cheese mashed potatoes taste like cottage cheese?

Not really! Once it’s pureed and whipped in, it adds a mild, tangy flavour, a lot like sour cream. My family didn’t even guess the secret ingredient until I told them.

Can I use cottage cheese instead of milk in mashed potatoes?

Yes! Pureed cottage cheese adds the creaminess you’d usually get from milk or cream. I still like to add a little milk at the end to get the potatoes just the way I want them. But if you’d like them extra thick and rich, you can use cottage cheese alone.

Can I add sour cream too?

Absolutely! A scoop of sour cream adds even more tang and creaminess. It’s a delicious combination, especially with a little chopped green onion or chives stirred in.

Can I make cottage cheese mashed potatoes ahead of time?

Yes, and that’s a big help on a busy holiday! Make them up to 2 days ahead, cool them, and store them covered in the fridge. To reheat, warm them in a buttered casserole dish in the oven or in your crock pot on low. Stir in a splash of milk if they seem a little stiff.

Can you freeze mashed potatoes with cottage cheese?

You can freeze them for up to a month in an airtight container. The texture can be a bit softer after thawing. Thaw them overnight in the fridge, then reheat and whip them with a splash of milk and a pat of butter, and they’ll be creamy again.

Other Potato Recipes You Might Enjoy:

• Classic potato salad recipe with egg is a favorite for potlucks, bbqs, and holiday dinners, too!
• Easy scalloped potatoes with mushroom soup is a shortcut recipe that tastes amazing!
• Need a potluck recipe? This cheesy potatoes with frozen hash browns is always a hit!

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