Creamy Cottage Cheese Mashed Potatoes Recipe

This creamy cottage cheese mashed potatoes recipe is a delicious spin on the classic. Russet potatoes get mashed with a creamy cottage cheese mixture that adds flavor and the perfect texture. I used AE Ranch Peppercorn cottage cheese, it’s loaded with flavor so it basically does all the work for you! These mashed potatoes are the perfect base to any meal and great if you are trying to incorporate extra protein.

AE Dairy is an Iowa-based, family owned business specializing in dairy milk, cream, yogurts, sour cream, dips, and more! They have many specialty products like this cottage cheese that can elevate everyday recipes.

Highlights of the cottage cheese mashed potatoes:

• Protein packed recipe
• Family favorite, kids will love the peppercorn ranch cottage cheese
• Budget friendly side dish
• Great along with stews, roasts, or as classic mashed potatoes and gravy
• Easy way to get creamy potatoes with out heavy cream or milk
• Flavor can be customized

First Steps:

• Wash & Peel potatoes
• Cube into even chunks
• Transfer to a pot and cover with cold water
• Bring to a boil until tender

Tools I used for this easy recipe:

• 5 1/2-Qt. Dutch Oven – enamel cast iron is great to stop ingredients from sticking and this pot is large enough so nothing boils over
• Rubber Spatula – a must have utensil!
• Mixing Bowl Set – I love this set of nesting bowls, perfect for prepping your ingredients.

Grocery Store List & Substitutions:

• Russet or Yukon gold potatoes
• Kosher salt
• Fresh cracked black pepper
• AE Dairy Ranch Peppercorn cottage cheese, you could also substitute traditional cottage cheese!
• Cream or milk
• Extra seasoning of choice
• Heads of garlic
• Olive oil
• Herbs, for garnish
• Butter, for garnish

If you like this creamy cottage cheese mashed potatoes recipe, you’ll love these other easy sides…

Easy Potato Au Gratin

Simple Green Bean Almondine with Bacon

Easy One-Pan Scalloped Sweet Potatoes

Simple Glazed Carrots

One-Pan Butternut Squash Risotto

Blended cottage cheese has a smooth, rich, creamy texture. The perfect substitute for heavy cream or milk, traditionally used in mashed potatoes. Cream or milk can be added if needed to thin out the mixture.

Second Steps:

• In a blender combine cottage cheese and garlic
• Add extra seasonings as desired
• Blend until smooth

What can I use instead of milk and butter in mashed potatoes?

Cottage cheese is a great substitution to milk and butter. It is rich and blends into a smooth mixture. It is a good neutral base that can be easily flavored, plus it’s a great way to add some protein to your potatoes.

What are the best potatoes for mashed potatoes?

The best potatoes to use are Russet potatoes, Yukon gold potatoes, or yellow potatoes. Peeling your potatoes ensures extra creamy mash.

AE Dairy’s Ranch Peppercorn cottage cheese does all of the heavy lifting, if you’re a ranch fan you get it. Loaded with garlicky herb flavor and the right touch of black pepper! I added extra roasted garlic and a touch more black pepper to compliment the cottage cheese.

Variations & serving ideas:

• Mix in shredded cheese such as parmesan or cheddar
• Serve with stews or pot roast
• Use in your Shepherd’s pie recipe
• Add extra chopped roasted garlic for a chunkier texture

Pro Tips for Perfect Mashed Potatoes:

• Peel and cube potatoes so they cook evenly
• Use a blender to blend cottage cheese so it gets nice and creamy
• Cook potatoes until fork tender, don’t over cook
• Add extra flavorings as desired to fit any meal (see ideas above)

Final Steps:

• Drain and mash cooked potatoes
• Add in cottage cheese mixture
• Combine until smooth and creamy
• Adjust flavor as needed

Instructions:

• Preheat oven to 400 degrees F.
• Slice off the top portion of the head of garlic, exposing some of the cloves. Place the garlic on a piece of foil. Drizzle with olive oil, wrap it up, and bake for 40-55 minutes, until golden brown and soft.* Let cool and squeeze out the cloves.
• Add the cubed potatoes to a large Dutch oven, cover with cold water and season with a generous sprinkle of salt. Bring to a gentle boil over medium-high heat and cook 20-25 minutes, until the potatoes are fork-tender.
• In a blender combine the cottage cheese, roasted garlic, salt, pepper, cream, and other seasoning’s if desired. Blend until smooth and creamy, if the mixture is too thick, thin with a little extra cream.
• Drain the cooked potatoes and return to the pot, mash until smooth. Add in the blended cottage cheese mixture, mix to combine. Adjust seasoning. Serve with butter and fresh herbs.

Notes:

*Traditional cottage cheese can be substituted, adjust seasoning as needed.

*Other seasonings such as garlic powder, onion powder, cayenne pepper, or paprika can be added for extra flavor. 

*Roasted garlic should easily squeeze out of the skin once done.

Find all AE Dairy products here!