The Best Cottage Cheese Mashed Potatoes Recipe

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These cottage cheese mashed potatoes are incredibly creamy and the ultimate comfort food. Quick and easy to make with just your potato masher or fork – no special equipment required! And mashed potatoes with cottage cheese go with practically everything – roasts, chicken, fish, eggs, and veggies. Plus, you get all that extra protein. All you need are potatoes, cottage cheese, butter, milk and some fresh herbs.

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Cream cheese in mashed potatoes taste exactly like the creamiest, most delicious creamy mashed potatoes you’ve ever had – no one will guess there’s cottage cheese in them. 

I’m also sharing two of my favorite ways to dress these up when you want to make them feel a bit more special. First up is a super easy crunchy golden topping made with panko or plain breadcrumbs, brown butter and cheese – it’s got that French bistro vibe and turns simple mashed potatoes with cottage cheese into something you’d be proud to serve at Thanksgiving or Christmas.

And because I’m always looking for sneaky ways to get more greens into everything, I’ll show you how I fold in some pan-fried kale. It adds this lovely earthy flavor and makes the whole dish feel a bit more virtuous (even though we’re still talking about buttery mashed potatoes here!).

I’ll give you some easy tips so that your mashed potatoes don’t come out watery or gluey.   And I’ll tell you a little bit  about the different kinds of potatoes you could use (but you can skip that section if it’s too much info and you just want to get on with the recipe…)  

And, just so you know, you can use this recipe with any kind of potato (so don’t panic wondering if you have to go out to the shops to get some more potatoes if you already have some at home).

Ingredients to make cottage cheese mashed potatoes

Potatoes – You can make these mashed potatoes and cottage cheese with any kind of potatoes you have at home! But if you’re planning ahead, Yukon gold potatoes or russet potatoes will give you the fluffiest, creamiest results and are the best choice for any mashed potato recipe. I used Australian Sebago potatoes this time, which are sort of close to American russets.

If you’ve got waxy potatoes at home (you know, the firm ones you’d toss in a potato salad), they’ll still work – they just might be a bit lumpier. Nothing wrong with that if you like some texture!

So don’t stress if you’re not sure what type of potato you have. This recipe is pretty forgiving and will taste amazing no matter what!

Cottage Cheese – Small curd or large curd is fine as you will be blending it anyway. The cottage cheese is what makes these potatoes special, adding protein content and this subtle tangy flavor, a bit like sour cream. This is the secret ingredient of the recipe! Whole-milk cottage cheese is best, but you can also use low-fat cottage cheese if you like.

Milk – Just a splash of milk to bring everything together. You could substitute with skim milk, almond milk, or other plant-based milk or even water if you prefer. But honestly, I would go for the milk. We are aiming for comfort food here.

Fresh Herbs – Fresh chives and dill are my favorites here because they add this fresh, bright flavor and remind me of my grandmother’s Baltic cooking, where you put dill into everything! Parsley is also a great choice. Fresh herbs make everything look so pretty and cafe-worthy! But dried herbs also work. Dried dill in particular goes really well with potatoes.

Butter – because we are talking about mashed potatoes here 😀. You need butter in mashed potatoes to get that traditional mashed potato taste. Unsalted is best, because it allows you to control the saltiness. Some cottage cheeses have a lot of salt in them, so don’t add any salt until the very end, and then taste test the whole thing.

Garlic or onion powder (optional) – to add or not to add, that is the question in my family. My husband says no, he prefers the traditional creamy buttery flavor of mashed potatoes. My sons say yes, they love the subtle garlic flavor. If you are making these for the first time, I would suggest making the cottage cheese mashed potatoes without the garlic or onion powder, because they are so incredibly yum as is. They do not need any flavor enhancements. But, if you love that garlic/onion flavor, go for it.

Salt and Pepper – Only to taste. I do not include any amounts because it completely depends on so many things. First of all, different cottage cheese brands have varying amounts of salt added, so you may not need to add any salt. And you might be using these mashed potatoes with cottage cheese as a base for a spicier meal, such as lemon pepper chicken drumsticks, and you don’t want to be overloading the salt and pepper. So be patient and wait until the very end, then taste and see if you would like to add any salt and pepper.

Crispy panko crumb garnish ingredients

• Butter
• Panko breadcrumbs – you can also use plain breadcrumbs
• Grated cheese – (optional) Gruyere or Comte give you that lovely French flavor, but you can use Parmesan or cheddar as well.
• Extra fresh chives and/or parsley chopped

What potatoes should I use?

Yukon Gold and Russet are your best bets for these mashed potatoes with whipped cottage cheese, but you can definitely use any potato you have at home. Here is a table that summarizes the differences at a glace.

Instructions to make cottage cheese mashed potatoes

1. Cook the Potatoes: Place chopped potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then reduce to maintain a gentle boil. Cook for 15-20 minutes until fork-tender and easily pierced.
2. Drain and Steam: Drain potatoes thoroughly and return to the hot pot. Let them sit for 2-3 minutes without the lid on to allow excess moisture to evaporate. This prevents watery mashed potatoes. You can always add more liquid later.

3. Prepare the cottage cheese (the secret weapon): While the potatoes cook, blend the cottage cheese with a food processor, stick blender or immersion blender until smooth.
4. Using a potato masher or fork, mash potatoes until smooth. You can leave some little bits in if you like. You could also use a hand mixer, but be very careful not to overmix. If you overmix, the potatoes get this glue like consistency! A potato masher or fork really is your best bet. Fold in the whipped cottage cheese in the mashed potatoes, along with the unsalted butter, milk and garlic powder (if using). The cottage cheese is the star of the show here!

5. Add more milk until you reach your desired creamy consistency. Start with less and add more as needed.
6. Chop fresh dill, chives or parsley and sprinkle on your cottage cheese mashed potatoes. You can also use dried herbs such as dried dill and chives.

These mashed potatoes with cottage cheese taste delicious as is, but you can also top them with a crispy panko crumb garnish.

Instructions to make Panko crumb garnish

7. Brown the butter: In a small skillet over medium heat, melt the butter and continue cooking until it turns golden brown and smells nutty (about 3-4 minutes). Watch carefully to avoid burning.
8. Toast the breadcrumbs: Add panko breadcrumbs to the brown butter and stir frequently until golden brown and crispy (2-3 minutes).

9. Cool slightly: Remove toasted panko crumbs from skillet and let cool for 1 minute. Then stir in the grated cheese, chopped chives and parsley or dill.
10. Apply and broil: Sprinkle evenly over your mashed potatoes and broil for 2-3 minutes until the cheese is melted and the top is golden.

Instructions if adding kale

1. Wash kale and remove harder stalks.
2. Cut kale leaves into 1 inch smaller pieces.
3. Saute the kale with a bit of butter or olive oil until wilted. About 3-4 minutes.
4. Stir into the cottage cheese mashed potatoes and add the Panko crumb garnish if using (you can then place the cottage cheese mashed potatoes under the grill for a few minutes).

Serving Suggestions

These mashed potatoes cottage cheese go with practically everything. 

• Eat them plain, they are amazing! The ultimate comfort food! Or drizzle some butter or olive oil and sprinkle a little gruyère, parmesan cheese or cheddar cheese on top.
• They make an excellent side dish for Thanksgiving and Christmas Turkeys and hams.
• Great choice for busy weeknights to go with a roast chicken, lemon pepper chicken drumsticks, hamburgers or some simple bacon and eggs.
• Delicious base for roast vegetables, such as honey roasted beets and carrots, topped with maple pumpkin seeds, if you are having a vegetarian meal.

Cottage cheese mashed potatoes FAQ

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The Best Cottage Cheese Mashed Potatoes Recipe

Marissa

These cottage cheese mashed potatoes are incredibly creamy and the ultimate comfort food. Quick and easy to make with just your potato masher or fork – no special equipment required!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course dinner, lunch

Cuisine International

Servings 6 People

Calories 295 kcal

Equipment

• 1 Potato peeler
• 1 Large pot To boil the potatoes
• 1 Potato masher, potato ricer or fork To mash the potatoes
• 1 skillet To toaste the panko crumbs if using

Ingredients

  

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Cottage cheese mashed potatoes

• 3 lbs Yukon Gold potatoes the best potatoes for this recipe, but you can use whatever potatoes you have, I used Russet this time around, peeled and cut into 1-inch chopped potatoes
• 1 1/3 cups of cottage cheese – whole-milk cottage cheese small curd or large curd – the secret ingredient!
• 4 tablespoons unsalted butter room temperature
• 1/4 cup milk plus more as needed
• 2 tablespoons fresh chives finely chopped
• 2 tablespoons fresh dill or parsley finely chopped
• 1 teaspoon garlic powder or onion powder optional – I prefer it without

Crispy panko crumbs topping (Optional)

• 4 tbsp Butter
• 1/2 cup Panko crumbs or breadcrumbs
• 2 tbsp Grated cheese Comte, Gruyère, Parmesan, Cheddar,…

If adding kale to your cottage cheese mashed potatoes

• 2 cups chopped kale

Instructions

 

How to make the cottage cheese mashed potatoes:

• Cook the Potatoes: Place chopped potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then reduce to maintain a gentle boil. Cook for 15-20 minutes until fork-tender and easily pierced.
• Drain and Steam: Drain potatoes thoroughly and return to the hot pot. Let them sit for 2-3 minutes to allow excess moisture to evaporate. This prevents watery mashed potatoes.
• Using a potato masher or fork, mash potatoes until smooth. You can leave some little bits in if you like. You could also use a hand mixer, but be very careful not to overmix. If you overmix, the potatoes get this glue like consistency! A potato masher or fork really is your best bet. Fold in the whipped cottage cheese, unsalted butter, milk and garlic powder (if using).
• Add more milk until you reach your desired creamy consistency. Start with less and add more as needed.
• Chop fresh dill, chives or parsley to sprinkle on your cottage cheese mashed potatoes.

How to make the Panko crumb garnish

• Brown the butter: In a small skillet over medium heat, melt the butter and continue cooking until it turns golden brown and smells nutty (about 3-4 minutes). Watch carefully to avoid burning.
• Toast the breadcrumbs: Add panko breadcrumbs to the brown butter and stir frequently until golden brown and crispy (2-3 minutes).
• Cool slightly: Remove toasted panko crumbs from skillet and let cool for 1 minute. Then stir in the grated cheese, chopped chives and parsley or dill.
• Apply and broil: Sprinkle evenly over your mashed potatoes and broil for 2-3 minutes until the cheese is melted and the top is golden.

How to add kale

• Wash kale and remove the harder stalks.
• Chop into smaller, 1-inch pieces.
• Gently saute in frying pan for 3-4 minutes, until it becomes wilted.
• Stir into the cottage cheese mashed potatoes and add the Panko crumb garnish if using (you can then place the cottage cheese mashed potatoes under the grill for a few minutes).

Notes

1. Nutritional information calculated for mashed potatoes only, without panko crumbs or kale. They are approximate only. Consult your dietitian.
2. Yukon Gold or Russet potatoes work best, but you can use any kind of potato.
3. Make sure you drain the potatoes well and let the steam evaporate in the pot without the lid on.
4. Do not overmix the potatoes, or they get this glue consistency.

 

Storage

1. Store leftover mashed potatoes in airtight containers in the refrigerator for up to 3 days.
2. Reheat in a microwave and then pop in the oven for a few minutes to crisp up the panko crumb topping.
3. Or gently over low heat, adding a splash of milk or water to restore that creamy consistency.
4. Do not freeze. Mashed potatoes just do not freeze very well.

 

Nutrition

Calories: 295kcalCarbohydrates: 42gProtein: 10gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 29mgSodium: 166mgPotassium: 1031mgFiber: 5gSugar: 4gVitamin A: 373IUVitamin C: 45mgCalcium: 82mgIron: 2mg

Keyword Cottage Cheese, Protein, Quick and easy

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The creamy cottage cheese adds a tangy flavor and incredible protein boost while keeping the potatoes incredibly creamy. This is definitely a new recipe that will become one of your favorite dishes and an absolute must-try!

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