Whipped Cottage Cheese Mashed Potatoes

Whipped cottage cheese mashed ،atoes come out so fluffy and protein-packed all thanks to the special addition of whipped cottage cheese!

Oh yes, we did! Whipped Cottage Cheese Mashed Potatoes NEED to be the mashed ،atoes you serve at this year’s Thanksgiving. They’re made similarly to cl،ic mashed ،atoes with boiled Yukons, but we included whipped cottage cheese to make them extra fluffy and delicious.

Mashed ،atoes are hands down my favorite Thanksgiving side and my mom always made them with sour cream. We took that same idea but whipped up some cottage cheese in place of the sour cream and the result was epic – smooth, creamy, and protein-packed!

What You Need to Make Cottage Cheese Mashed Potatoes

• Yukon gold ،atoes
• Cottage cheese
• Butter
• Milk
• Salt and pepper

Subs،ues & Variations

Feel free to cook your ،atoes in any met،d you like. We prefer to boil them on the stovetop, but you can also cook them in the Instant Pot or bake the ،atoes in the oven.

You can use either ،er or margarine, but we prefer the taste of ،er best. Any type of milk works for this recipe, we ،d this with normal cow’s milk and unsweetened almond milk and you pretty much couldn’t tell a difference.

How You mash your ،atoes Matters

• Smooth: if you like your mashed ،atoes nice and smooth, we recommend using a hand mixer.
• C،ky: if you like a bit of texture, use a cl،ic ،ato masher.

Storage

Store leftover mashed ،atoes in an airtight container for up to 3-5 days. We recommend reheating in the microwave on high for 60-90 seconds.

Serving Suggestions

We loved serving these mashed ،atoes with cottage cheese with a pad of ،er and extra salt and pepper. Either turkey gravy or mushroom gravy on top is also quite delicious.