Cottage Cheese Mashed Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 lb Yukon gold potatoes (about 12-14 Yukon golds)
02 -
1 cup cottage cheese
03 -
2 tbsp sour cream
04 -
3 tbsp butter
05 -
3 cloves garlic, finely minced
06 -
1/2 cup parmesan cheese
07 -
1/4 cup milk
08 -
1/4 tsp salt (add additional to taste)
09 -
1/4 tsp pepper (add additional to taste)
→ Garnish
10 -
Chives, finely diced
11 -
Melted butter for drizzling on top
# Instructions:
01 -
First, wash your potatoes thoroughly and peel them. Cube them into large, uniform chunks (they don't need to be perfect).
02 -
Transfer the potatoes to a large pot of boiling water and boil until fork-tender, about 15 minutes.
03 -
While the potatoes are boiling, blend the cottage cheese. You can use an immersion blender to blend them directly in the container, or use a table-top blender.
04 -
In a small sauté pan, melt 3 tbsp butter and sauté garlic for 1-2 minutes.
05 -
Next, when the potatoes are cooked, drain them and add to a large mixing bowl. Mash with a potato masher. If you don't have a potato masher you can also use a hand mixer or smash with a whisk.
06 -
Next stir in the sour cream, parmesan cheese, milk, salt, pepper and blended cottage cheese. Combine well and add any additional salt and pepper to your preference.
07 -
Transfer to a serving bowl and drizzle with an additional tablespoon of melted butter before serving. Garnish with chives and enjoy!
# Notes:
01 -
Blending the cottage cheese creates a smoother texture in the final dish.
02 -
You can make these mashed potatoes ahead of time and reheat them in the oven at 350°F for about 20 minutes.