Creamy Cottage Cheese Mashed Potatoes
Last Updated on October 1, 2026 by Betty Davies
Creamy and indulgent and simple to make, these cottage cheese mashed potatoes are a great side dish for any dinner. Made with garlic, chives, cream and butter, they come together with minimal fuss.
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I’m on a bit of a cottage cheese kick right now, and let me tell you, it’s an easy way to make your mash delicious!
Adding cottage cheese in mashed potatoes makes it incredibly creamy, rich and delicious, with a little bit of tang. With a mellow garlic flavor running throughout and chives mixed in for a fresh taste, this mashed potato recipe is sure to impress.
Buttery, light and fluffy. Just how mash should be!
Adding cottage cheese to recipe is a great way of getting some extra protein on your plate, be sure to check out my Cottage Cheese Pasta Salad and Cottage Cheese Potato Salad too!
Why You Will Love This Recipe!
- Easy: If you are planning on making some potato mash, this tasty recipe requires very little additional effort, so no excuses!
- Rich and creamy: Made with cream, butter and cottage cheese, this is an indulgent tasting recipe!
- Great everyday side dish: Because of it’s ease to make, you can easily serve these up with a weeknight dinner, but they are fancy enough to serve up at Christmas and Thanksgiving too.
- Dietary info: This recipe is gluten-free and vegetarian.
What You Will Need
Ingredients
- Potatoes: Starchy potatoes like Russet potatoes are perfect for fluffy mash. Yukon Gold potatoes will work well too.
- Cottage Cheese: For best results, use a full fat cottage cheese, this will give the creamiest and richest flavor.
- Garlic: A clove of garlic is blended in with the cottage cheese. You can use garlic powder if you don’t have fresh.
- Cream: For the creamiest mash, use heavy cream (35%).
- Butter: Butter is a must for mash! I use salted butter, unsalted will work, you may just have to add in a little more salt at the end of cooking.
- Salt and Black Pepper
- Chives: Chopped fresh chives are stirred into the mash for an oniony flavor. I like to garnish with a few as well so it looks pretty when served!
Equipment
You will need a blender or food processor to purée the cottage cheese so that is smooth and blends in easily with the potatoes. Use a potato masher or potato ricer to mash the potatoes.
How to make mashed potatoes with cottage cheese
Be sure to scroll down for the full recipe!
- Peel, cut and boil the potatoes til fork tender. Drain.
- Blend together the cottage cheese and garlic til smooth.
- Gently heat the cream, butter and cottage cheese mixture.
- Add in the cooked potatoes and mash.
- Stir in the chives, garnish and serve.
Recipe Variations
- Make this recipe lower in calories and fat by using low-fat cottage cheese and milk instead of cream.
- Try some add ins like shredded cheese, crispy bacon or green onions. Check out my other mashed potato recipes for inspiration!
- Swap the chives for fresh parsley, dill or thyme.
Serving Suggestions
These cottage cheese mashed potatoes are so versatile and work with so many recipes! Great to serve up with a hearty beef chili or sausages and onion gravy. Great for a quick weeknight chicken dinner and they definitely won’t be out of place on your Thanksgiving table with your turkey.
Make Ahead and Storage
Mashed potatoes with cottage cheese can be made up to two days ahead of time and be stored in the fridge in an airtight container. Reheat them gently on the stovetop, stirring in a little cream or milk to loosen them back up.
Leftovers will keep well for up to four days, they should be stored and reheated in the same way.
Because these potatoes contain cottage cheese, it is best not to freeze them as they can become a little grainy.
Creamy Cottage Cheese Mashed Potatoes
Equipment
Ingredients
- 2 pounds potatoes (900g) Russet or Yukon Gold potatoes work best
- ⅔ cup full fat cottage cheese (150g)
- 1 garlic clove
- 3 tablespoons butter
- ¼ cup cream (4 tablespoons / 60ml)
- ¼ teaspoon salt more if required at end of cooking
- pinch black pepper
- 2 tablespoons fresh chives finely chopped. Plus a little more for garnish.
Instructions
- Peel the potatoes and cut into large chunks.2 pounds potatoes
- Fill a large pot with cold water and salt generously. Add in the chopped potatoes. Bring to a boil. Cook til fork tender, but not falling apart.
- Drain the potatoes and set to one side.
- Place the cottage cheese and garlic in the blender. Blend til smooth.⅔ cup full fat cottage cheese, 1 garlic clove
- Put the pot that you cooked the potatoes in back on the stovetop on a low heat. Put in the butter, cream, seasonings and cottage cheese mixture. Heat gently to warm through.3 tablespoons butter, ¼ cup cream, ¼ teaspoon salt, pinch black pepper
- Take off the heat and put the cooked potatoes in the pot. Mash everything together.
- Stir in the chives. Taste for seasoning and add more salt if required. Garnish with chives and serve.2 tablespoons fresh chives
Notes
- Don’t cut the potatoes too small when you cook them as they can become water logged. Keep them chunky!
- Start the potatoes in cold water and bring them up to a boil so that they cook evenly.
- Generously salt the water for the potatoes. This helps to add flavor right from the start.
- Warming the cream and butter mixture helps the potatoes to absorb it more easily – it’s worth the extra 30 seconds.
- Full fat cottage cheese gives the best flavor. You can use low fat if you prefer.
- Don’t over mash the potatoes as they can turn gluey. Stop when you have your preferred consistency.
- Taste before serving and adjust the seasoning. I tend to always add in a little extra salt.
