Cottage Cheese Garlic Parmesan Mashed Potatoes
Mashed potatoes are the ultimate comfort food, but what if you could make them extra creamy, extra flavorful, and packed with protein—all without heavy cream? Enter these Cottage Cheese Garlic Parmesan Mashed Potatoes, a high-protein twist on a classic side dish.
The secret? Blended cottage cheese. It adds creaminess and a subtle tang, pairing perfectly with garlic and parmesan for a rich, velvety texture. Whether for a holiday meal or an easy weeknight side, these mashed potatoes are a must-try upgrade to the classic version.
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Recipe Tips
Use Yukon Gold Potatoes: They have a naturally buttery texture that creates creamier mashed potatoes compared to starchier russets. If using russets, add a bit more butter or milk for the best consistency.
Blend the Cottage Cheese: For the smoothest mash, blend the cottage cheese before adding it. This eliminates any curds and ensures a silky, creamy texture without lumps.
Mash Gently: Overmixing can make mashed potatoes gluey. Use a potato masher or a hand mixer on low speed to keep them fluffy and light.
Roast the Garlic for Deeper Flavor: Roasted garlic has a caramelized, mellow taste that blends beautifully with the parmesan and cottage cheese. If short on time, sauté minced garlic in butter instead.
Ingredient Swaps: Cottage Cheese ? Greek yogurt or ricotta work well as high-protein alternatives. Yukon Gold Potatoes ? Russet potatoes will give a fluffier texture, while red potatoes will create a denser mash. Parmesan Cheese ? Pecorino Romano adds a sharper flavor, or try white cheddar for a milder taste. Butter ? Swap for ghee for a nuttier taste or olive oil for a dairy-free option.
Refrigerator: Store in an airtight container for up to 4 days. Stir in a splash of warm milk or broth when reheating.
Freezer: Freeze for up to 3 months in individual portions or a freezer-safe container. Thaw in the fridge before reheating.
Reheat: Warm on the stovetop over low heat, stirring occasionally. If microwaving, heat in short intervals, stirring in between for even consistency.
More Sides:
Cottage Cheese Garlic Parmesan Mashed Potatoes
Ingredients
- 3 lbs Yukon gold potatoes
- 3/4 cup cottage cheese blended
- 5 tbsp butter
- 4 cloves garlic roasted and minced
- 2/3 cup Parmesan cheese grated
- 1- 1 1/2 cup milk of choice
- salt and pepper to taste
- parsley for garnish
Instructions
- Wash and peel your potatoes well and cube them into pieces
- In a large pot, add enough water to cover the potatoes fully and season with salt and pepper; bring to a boil
- Reduce heat to medium-high and cover with lid until potatoes are fork tender (takes around 20-25 minutes)
- While potatoes are cooking, roast your garlic in toaster oven for 5 minutes, mince them with a garlic mincer
- Blend together cottage cheese, garlic, 1/2 cup milk, 2 tbsp butter, and parmesan cheese
- Drain water from pot (reserve 3 tbsp) and mash potatoes with potato masher until smooth
- Add in the reserved water, and cottage cheese mixture and stir until well incorporated
- Add in the additional 1/2 cup or 1 cup milk (depending on how creamy you like it) and 2 tbsp butter and stir
- Plate mashed potatoes with a protein meal
- Top with 1 tbsp butter and parsley
