Creamy Cottage Cheese Mashed Potatoes

Cottage cheese mashed potatoes are rich, creamy and easy to make. Blended cottage cheese and heavy cream make them smooth, tangy and indulgent.

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Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: to 6 servings

Calories: 336kcal

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

Betty's Top Tips!

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.

Nutritional values are an estimate and are based on one of four servings.