Mashed Potatoes with Cottage Cheese
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Roasted Garlic Mashed Potatoes with Cottage Cheese are my new favorite way to make mashed taters! They’ve got that creamy texture and are so full of rich flavor from the roasted garlic! Cottage cheese might seem odd – but trust me – this secret ingredient works!
What You Will ❤️ About Mashed Potatoes with Cottage Cheese
- Roasted Garlic – I made my own roasted garlic while the potatoes were cooking and let me tell you – it made all the difference!
- Cottage Cheese??? Hey – I thought it was weird – but I’m always up for trying new things! And it worked!!!! It’s a great substitute for sour cream when making mashed potatoes.
- Perfect Side Dish – these mashed potatoes are the perfect side dish for a holiday or any meal. If you’re only serving four – you could easily cut this in half.
Ingredients for Creamy Mashed Potatoes
I never used to make mashed potatoes from scratch – I just used instant!!! Why???? These are so much better and the ingredients are so simple! Here’s what you need:
- Yukon gold potatoes – you can use red potatoes or Russet potatoes but I like Yukon Gold the best. I left the peel on – but you can peel if you like.
- Garlic cloves – we’re going to roast the garlic – so load up because roasted garlic is more mellow than raw
- Olive oil – we just need a sprinkle for roasting
- Salt & Pepper – we’ll use this a couple of times in the recipe
- Cottage cheese – I always have small curd in my fridge but you can use whatever kind you like!
- Salted butter – I prefer salted so we can add less salt later
- Milk – I always have 2% but you can use any kind of milk you like
- Fresh chives – I use my Aerogarden all the time growing chives, parsley, basil and even tomatoes!
Recipe Variations
You might think mashed potatoes are mashed potatoes – what can you do with them? So much! Here are a few ideas:
- Skip the Garlic – if you’re not a fan of garlic – you can leave it out – the potatoes will still be delicious
- Sour Cream – no cottage cheese? You can 1:1 swap it with sour cream or heavy cream
- Cheese – adding in shredded cheese like cheddar or even gouda would be great!
- Ranch – add a packet of ranch seasoning for some ranch mashed potatoes
This recipe was made using the Vitamix A3500.
How to make Mashed Potatoes with Cottage Cheese
These are so simple to make! Boil those potatoes and put it all together! You can roast the garlic while the potatoes are cooking – so no added time needed! Let’s get started.
- In a large pot, add potatoes and then cover with cold water and a lid. Bring to a boil over high heat. Once water starts to boil, add 2 teaspoons of salt and stir.
- Once rolling boil, turn heat to medium and cook until the potatoes are fork-tender about 15-20 minutes.
- While potatoes are cooking, in a sheet of aluminum foil, place cloves of garlic (still in garlic papers but with root ends cut off) into foil. Drizzle with olive oil, salt and pepper. Wrap foil ball mostly together but leaving slightly open. Air fry at 400º for 15 minutes. Open foil and remove cloves. Garlic cloves should be soft and will pop out of their paper shells. Place into a bowl and set aside.
- If you don’t have an air fryer, you can roast the garlic in the oven at 400º for 30-40 minutes.
- While the potatoes are cooking, pour cottage cheese and milk in a food processor or blender and blend cottage cheese until it’s completely smooth. This took about 20 seconds in my Vitamix blender.
- Add roasted garlic cloves to cottage cheese and pulse to chop garlic.
- Drain potatoes and place back in pot. Add the butter to the potatoes and mash with a potato masher. You can use a hand mixer if you like them more smooth.
- Add the garlic cottage cheese mixture, salt & pepper to the potatoes and mix just until combined.
- Garnish with fresh chives and serve
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Recipe FAQs
Store leftovers in an airtight container (I like these glass storage ones) in the refrigerator for up to a week. You can freeze up to three months. Reheat in the microwave for 1-2 minutes.
Yes – at 400º for 35-40 minutes – same everything as this recipe!
I didn’t but that’s purely a texture thing – I love the peel on. It doesn’t affect the taste at all – so do what you like.
Yes – there’s not much milk in the recipe so you could use alternate milk types if you like.
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More Potato Recipes
Holiday Side Dish Recipes
Mashed Potatoes with Cottage Cheese
Ingredients
Instructions
- In a large pot, add potatoes and then cover with cold water and a lid. Bring to a boil over high heat. Once water starts to boil, add 2 teaspoons of salt and stir.2.5 lb. Yukon gold potatoes
- Once rolling boil, turn heat to medium and cook until the potatoes are fork-tender about 15-20 minutes.
- While potatoes are cooking, in a sheet of aluminum foil, place cloves of garlic (still in garlic papers but with root ends cut off) into foil. Drizzle with olive oil, salt and pepper. Wrap foil ball mostly together but leaving slightly open. Air fry at 400º for 15 minutes. Open foil and remove cloves. Garlic cloves should be soft and will pop out of their paper shells. Place into a bowl and set aside.4-5 cloves garlic, 1 tsp olive oil, pinch salt & black pepper
- If you don’t have an air fryer, you can roast the garlic in the oven at 400º for 30-40 minutes.
- While the potatoes are cooking, pour cottage cheese and milk in a food processor or blender and blend cottage cheese until it’s completely smooth. This took about 20 seconds in my Vitamix blender.1 cup small curd cottage cheese, 1/3 cup 2% milk
- Add roasted garlic cloves to cottage cheese and pulse to chop garlic.
- Drain potatoes and place back in pot. Add the butter to the potatoes and mash with a potato masher. You can use a hand mixer if you like them more smooth.4 tbsp salted butter
- Add the garlic cottage cheese mixture, salt & pepper to the potatoes and mix just until combined.½ tsp ground pepper, 1/4 tsp salt
- Garnish with fresh chives and serve2 tbsp chives
