One bite of these extra rich and indulgent Cottage Cheese Mashed Potatoes and you’ll never look at this side dish the same way again! Ready in 25 minutes and perfect for special occasions, holidays, and everyday family dinners.

You know that container of cottage cheese in your fridge? It’s a secret weapon you need to start adding to more recipes. I’ve used it as a rich, creamy, and tangy add-in for my cottage cheese lasagna, cottage cheese mac and cheese and even my frozen cottage cheese pie, but it also happens to be perfect for mashed potatoes.

Don’t get me wrong—you can make some delicious mashed red potatoes the old-school way. However, one bite of these Cottage Cheese Mashed Potatoes and you’ll never make them the same way again.

Making mashed potatoes with cottage cheese gives this classic side dish a more luxurious, indulgent texture while maintaining the buttery flavor you love. The cottage cheese melds beautifully with the potatoes, so you don’t even really taste it. All you’re left with is a mouthwatering, smooth, and creamy side dish!

Recipe features

• The same buttery, creamy, and smooth mashed potatoes you love upgraded with rich and protein-packed cottage cheese.
• It’s an easy-to-love side dish that takes only 25 minutes to make. You can even make them ahead of time during the busy holiday season!
• Whether it’s a weeknight dinner, Thanksgiving, or any other holiday celebration, these mashed potatoes promise to make your meal memorable.

Ingredients

Potatoes – For the creamiest consistency and a mouthwatering buttery flavor, opt for Yukon Gold potatoes. Russet potatoes also work, but the texture will be lighter and fluffier rather than rich and creamy. 

Cottage cheese – Regular cottage cheese makes the mash buttery soft and ultra-creamy while adding just under 30 grams of protein to the batch. You can use low-fat cottage cheese as a substitute, but the potatoes won’t be as creamy. 

Milk – Use the milk of your choice or opt for heavy cream to make the potatoes extra decadent.

Butter – Because they just aren’t mashed potatoes without the butter. Feel free to add a little extra for more indulgence! 

Chives – These add a subtle oniony flavor and a pop of color. If you don’t have chives, substitute green onions or parsley. 

Instructions

Step 1: Cook the potatoes. Place the potatoes in a large pot and cover them with water. Heat to a boil and cook until fork-tender. Drain the water, then return the potatoes to the empty pot.

Step 2: Blend. While the potatoes are boiling, blend the cottage cheese and milk together until smooth. Set aside.

Step 3: Mash the potatoes. Add the cottage cheese mixture, butter, chives, salt, and black pepper to the pot with the cooked potatoes. Use a hand mixer to blend until smooth and creamy.

Step 4: Season and serve. Taste and adjust the seasonings as needed, then serve and enjoy!

Tips and FAQs

• You’ll know the potatoes are perfectly cooked when you can easily pierce them with a fork without them falling apart. If they’re overcooked or too soft, the potatoes will be waterlogged and leave you with a watery, soupy mash.
• Drain the cooked potatoes really well and give them a good shake in the colander to remove any excess water. If you’re worried about waterlogged potatoes, feel free to steam them instead of boiling.
• You can mash the potatoes with a hand mixer or potato masher. Once the potatoes are as smooth or as chunky as you like, continue stirring with a spatula to prevent overmixing.
• Or, run the potatoes through a potato ricer if you like your mashed potatoes without any lumps whatsoever.

Variations

I love serving these creamy cottage cheese mashed potatoes topped with a couple of pats of butter and fresh chopped chives. So simple yet so satisfying! Here are a couple more ways to jazz things up:

• Extra cheesy – You can’t go wrong with cheesy mashed potatoes and cottage cheese. Try stirring in some sharp cheddar or gruyère, or sprinkle freshly grated parmesan on top before serving.
• Fully loaded – Top them with crispy bacon bits, chopped green onions, shredded cheddar cheese, and a dollop of sour cream to enjoy the comfort of loaded baked potatoes in mashed potato form.
• Sweet potato version – Try swapping the Yukon Gold potatoes for sweet potatoes. They bring a natural sweetness that pairs wonderfully with cottage cheese. Check out my savory mashed sweet potato recipe for more tips.

Serving suggestions

These creamy, dreamy mashed potatoes are one of my favorites to pair with classic comfort foods—think instant pot pot roast, chicken meatloaf, air fryer pork chops, baked parmesan chicken, and baked salmon fillet. Add a side of braised greens or a fresh arugula salad and you have a complete and satisfying meal!

There’s always room for the mashed potatoes on the holiday table as well, whether it’s Thanksgiving, Christmas, or Easter. Treat yourself to a generous dollop next to the roast turkey, glazed ham, chicken sausage cornbread stuffing, vegan green bean casserole, and healthy cranberry sauce, and don’t forget a drizzle of mushroom gravy on top!

How do I make these mashed potatoes extra smooth?

For the smoothest consistency, it always helps to mash the potatoes while they’re still hot. A hand mixer does this perfectly well but a potato ricer is the best tool for an ultra-smooth finish.

What can I use instead of cottage cheese in this recipe?

This mashed potato recipe would obviously be different without the cottage cheese but you can always replace it with an equal amount of cream cheese or ricotta instead.

Can I make them ahead of time?

Yes, you can make the mashed potatoes 1 or 2 days in advance. Wait for the assembled potatoes to cool before transferring them to an airtight container and storing them in the fridge. When it’s time to eat, reheat them gently on the stove over low heat, adding extra milk if needed.

Storage

Refrigerator: Transfer the leftover mashed potatoes to an airtight container and refrigerate for 3 to 4 days. 

Freezer: Allow the leftovers to cool completely, transfer them to a freezer-safe container or ziplock bag, and freeze for up to 2 months. Thaw them overnight in the fridge before reheating.

Reheating: Reheat the potatoes over low-medium heat on the stove or in the microwave, stirring every 30 seconds. 

More easy potato side dishes

• Pesto Smashed Potatoes
• Sweet Potato Casserole
• Air Fryer Hasselback Potatoes

If you made this recipe, be sure to leave a comment and star rating below. Thanks!