Light, fluffy mashed potatoes made with a blended AE ranch peppercorn cottage cheese mixture!
Servings 6Servings
Prep Time 10 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr10 minutesmins
Ingredients
1headGarlic
3tbspOlive oil
4lbs.Russet or Yukon Gold potatoes, peeled and cubed
Kosher salt
24oz.AE Dairy Ranch Peppercorn Cottage cheese*
3tbspHeavy cream
Fresh cracked black pepper
Salted butter and fresh herbs for garnish
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.