Oh yes, we did! Whipped Cottage Cheese Mashed Potatoes NEED to be the mashed potatoes you serve at this year’s Thanksgiving. They’re made similarly to classic mashed potatoes with boiled Yukons, but we included whipped cottage cheese to make them extra fluffy and delicious.
Whipped cottage cheese mashed potatoes come out so fluffy and protein-packed all thanks to the special addition of whipped cottage cheese!
Mashed potatoes 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 (literally) in place of the sour cream and the result was epic – smooth, creamy, and protein-packed!
Did you know that 1 cup of cottage cheese has 25g protein in it? Sorry not sorry.
- Yukon gold potatoes
- Cottage cheese
- Butter
- Milk
- Salt and pepper
What are the best potatoes for mashed potatoes?
We prefer Yukon gold because it has a softer skin, but we’ve also made them with russet and Idaho.
What is the best way to cook potatoes for mashed potatoes?
We prefer to boil them on the stovetop because it’s foolproof, but you can also cook them in the Instant Pot or bake the potatoes in the oven.
Should I peel my potatoes first?
We’re HUGE fans of keeping the skin on. It adds great texture and lots of nutrition.
What kind of milk should I use?
Any type of milk works for this recipe, we tested this with normal cow’s milk and unsweetened almond milk and you pretty much couldn’t tell a difference.
Can you make this dairy-free?
Yes! We recently discovered a lactose-free cottage cheese and it’s actually delicious. Then, use vegan butter and unsweetened, plain almond milk and you’re on your way to d/f cottage cheese mashed potatoes!
Do I have to whip the cottage cheese first?
We do recommend whipping your cottage cheese in a blender or food processor first to make sure it’s nice and creamy. If you don’t, you’ll have cottage cheese lumps in your mashed potatoes!
Best Way to Mash Your Potatoes
Store leftover mashed potatoes in an airtight container for up to 3-5 days. We recommend reheating in the microwave on high for 60-90 seconds.
We loved serving these mashed potatoes with cottage cheese with a pad of butter and extra salt and pepper. Either turkey gravy or mushroom gravy on top is also quite delicious. Complete your Thanksgiving menu:
- We prefer Yukon gold potatoes for this recipe but red potatoes or Idaho potatoes will work, too.
- You can peel your potatoes before boiling if you don’t like the skin.
- Milk*: feel free to add more milk until the potatoes have reached the desired consistency.
- Feel free to add more salt to the potatoes if needed.
Calories: 314 kcal, Carbohydrates: 52 g, Protein: 11 g, Fat: 8 g, Fiber: 6 g, Sugar: 4 g
Nutrition information is automatically calculated, so should only be used as an approximation.
