Creamy Garlic Mashed Potatoes with Cottage Cheese

Make my creamy, light & fluffy garlic mashed potatoes with cottage cheese, parmesan cheese, butter, and parsley. Yukon gold potatoes are steamed, not boiled, in less than 15 minutes for maximum flavor & nutrition. They’re the perfect side dish made healthier with less butter and more protein.

How to make Garlic Mashed Potatoes with Cottage Cheese.

My Creamy Garlic Mashed Potatoes with Cottage Cheese is the easiest and quickest recipe for making healthier creamy garlic mashed potatoes with cottage cheese. Yukon gold potatoes are steamed, not boiled, in less than 15 minutes, retaining the most nutrition and becoming a real game changer when you’re short on time. The secret ingredient to their rich texture is cottage cheese, which is blended until smooth and then whipped with creamy potatoes, fresh garlic, butter, parmesan cheese, and fresh parsley. They are light and fluffy and make the perfect side dish for a Thanksgiving dinner or weeknight meal! This healthy potato recipe is my personal favorite because it has enough butter for a buttery flavor but relies on cottage cheese for the perfect mashed potato creamy consistency with higher protein.

YouTube video

Why You’ll Love This Creamy Garlic Mashed Potatoes with Cottage Cheese Recipe

  • You only need a few major ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.

Ingredients & Substitutions

Potatoes: Yukon gold are my favorite potatoes. You can substitute with russet potatoes, red potatoes, or any other type of potato you prefer. The texture and flavor may vary slightly, but it will still be delicious.

Cottage Cheese: If you want to substitute or omit cottage cheese for dietary reasons or personal preference, you can replace it with Greek yogurt, sour cream or heavy cream for a creamy texture. If you’re looking for a dairy-free option, consider using a plant-based yogurt like almond or coconut yogurt.

Almond Milk: If you don’t have almond milk or prefer a different type of milk, you can use regular cow’s milk, soy milk, oat milk, or any other milk of your choice.

Parmesan Cheese: You can substitute parmesan cheese with regular cheddar cheese, Monterey Jack, or any other melting cheese of your choice. For a different flavor profile, consider using parmesan, mozzarella, or even a dairy-free cheese alternative.

Butter: To make the recipe dairy-free or vegan, you can replace the unsalted butter with a plant-based margarine or vegan butter. Alternatively, you can use olive oil or coconut oil for a different flavor.

Garlic: If you’re out of fresh garlic, you can use garlic powder, roasted garlic, or minced garlic from a jar as a substitute. Adjust the amount to taste, as the strength of jarred minced garlic can vary.

Fresh Parsley: If you don’t have fresh parsley, you can substitute with dried parsley, dried basil, or dried oregano for added flavor.

Onion Powder: If you don’t have onion powder, you can use finely minced fresh onions or shallots as a replacement. Sauté them in a little oil or butter to soften and release their flavor before adding them to the recipe.

Pepper: Use ground black pepper as specified in the recipe, or use a pinch of cayenne pepper for a slightly spicy twist.

How to make Garlic Mashed Potatoes with Cottage Cheese.

How to Make My Cottage Cheese Garlic Mashed Potatoes Recipe

Step 1: Steam the Potatoes

Start by peeling and chopping the yellow potatoes into evenly sized chunks to ensure they cook uniformly.

Place the potatoes in a pot with a steamer basket. Fill the pot with hot tap water up to the bottom of the steamer basket. Place the lid on the pot and cook on medium/high heat for 12-16 minutes or until the potatoes are fork-tender.

If you don’t have a steamer basket, place the potatoes in a pot and cover with water. Bring to a boil and simmer for 20-25 minutes or until the potatoes are fork-tender.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 2: Prep the Other Ingredients

While the potatoes are cooking, shred the parmesan cheese, mince the garlic, and finely chop the parsley and set them aside.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

While the potatoes are cooking, shred the parmesan cheese, mince the garlic, and finely chop the parsley and set them aside.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 3: Mash the Potatoes

Once the potatoes are cooked, remove them from the pot using a slotted spoon and place them in a separate bowl. Pour out the hot water and steamer basket into the sink and return the pot to the stove.

Turn the heat to medium/low and add the butter. Once melted, add the minced garlic. Stir the garlic in the butter until soft and fragrant.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Turn off the heat and add the cottage cheese mixture, steamed potatoes, and shredded parmesan cheese. Using a potato masher or hand mixer, whip the potatoes until smooth. Sample and add more milk, salt or pepper if needed.

You can sprinkle the chopped parsley into the entire pot of potatoes or after the potatoes have been dished.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Creamy Cottage Cheese Mashed Potatoes Recipe Notes

Steaming vs Boiling: Boiling the potatoes takes less time because you don’t have to wait for a large pot of water to come to a boil and the steam cooks them faster than being submerged. And the potatoes retain more of their nutrition and flavor when they haven’t been submerged in water. But you can certainly boil your potatoes for this recipe if you prefer.

Cottage Cheese Texture: If you don’t mind the curdled texture of cottage cheese and prefer chunky mashed potatoes, you do not have to blend the cottage cheese first.

Seasonings: Feel free to customize the seasonings to your liking. You can add additional herbs like fresh parsley, basil, or chives for extra flavor. Experiment with different herbs and spices to suit your preferences.

Consistency: Adjust the amount of milk to achieve your desired level of creaminess. If you prefer thicker mashed potatoes, use less milk, and for a lighter, fluffier texture, add more milk.

Make-Ahead: You can prepare the mashed potatoes ahead of time and reheat them gently on the stovetop or in the microwave. Add a little extra milk to maintain the desired creamy consistency.

Taste and Adjust: Remember to taste and adjust the seasoning as you go. Everyone’s palate is different, so feel free to make the recipe your own by tweaking the seasonings to suit your taste.

Refrigeration: If you have leftovers, store them in an airtight container in the refrigerator. Make sure the container is tightly sealed to prevent air from getting in.

Cool Before Storing: Allow the mashed potatoes to cool to room temperature before refrigerating them. Hot food can raise the temperature inside your refrigerator, which is not ideal for food safety.

Use Within 3-4 Days: Mashed potatoes can be safely stored in the refrigerator for up to 3-4 days. Consume them within this time frame to ensure they remain fresh and safe to eat.

Reheating: When you’re ready to enjoy your leftover mashed potatoes, you can reheat them on the stovetop or in the microwave. Add a splash of milk to help restore their creaminess, as mashed potatoes can thicken as they cool.

Freezing: While mashed potatoes can be frozen, it’s important to note that dairy-based mashed potatoes (like those with cottage cheese and butter) may undergo some textural changes when thawed. If you decide to freeze them, transfer the mashed potatoes to a freezer-safe, airtight container. Ensure there is minimal air inside to prevent freezer burn. You can freeze them for up to 2-3 months.

Thawing Frozen Mashed Potatoes: To thaw frozen mashed potatoes, transfer them from the freezer to the refrigerator and allow them to thaw slowly overnight. Reheat as mentioned above.

Flavor Check: After reheating, taste the mashed potatoes and adjust the seasoning, adding more salt, pepper, or herbs as needed, as flavors can change during storage and reheating.

Note on Texture: Keep in mind that the texture of mashed potatoes may change slightly after being stored and reheated. While the flavor remains good, the consistency might be a bit different. Extra milk and thorough mixing during reheating can help restore the creaminess.

Can you make mashed potatoes with cottage cheese?

Yes, and they are delicious! Once blended to remove the curdled texture, cottage cheese can replace cream cheese or sour cream in any mashed potato recipe.

Can I use a different type of potato?

Yes, you can use other potato varieties like russet, red potatoes, or your preferred type. The choice of potato may affect the texture and flavor slightly, but it’s still delicious.

What can I substitute for cottage cheese?

If you don’t have or don’t like cottage cheese, you can substitute it with Greek yogurt or sour cream for a similar creamy texture. For a dairy-free option, consider using a plant-based yogurt like almond or coconut yogurt.

Can I use a different type of milk?

Absolutely. You can use any type of milk you prefer, such as cow’s milk, soy milk, oat milk, or another plant-based milk. Adjust the quantity to achieve your desired consistency.

Is there a dairy-free option for the butter?

Yes, you can use a plant-based butter or oils like coconut or olive oil for a dairy-free version of this recipe.

Can I use fresh garlic instead of minced garlic or garlic powder?

Yes, you can use fresh garlic cloves. Simply mince them finely and sauté them in a little butter or oil to soften and release their flavor before adding them to the mashed potatoes.

Are there any suitable cheese substitutions?

If you don’t have white cheddar cheese, you can use regular cheddar, Monterey Jack, or another melting cheese of your choice. For a different flavor, consider parmesan, mozzarella, or a dairy-free cheese alternative.

Can I make these mashed potatoes ahead of time?

Yes, you can prepare the mashed potatoes ahead of time and reheat them gently on the stovetop or in the microwave. Add a little extra milk to maintain the desired creamy consistency.

How do I adjust the consistency of the mashed potatoes?

To adjust the consistency, add more or less milk as needed. Less milk will result in thicker mashed potatoes, while more milk will make them lighter and fluffier.

Can I freeze these mashed potatoes?

Yes, you can freeze mashed potatoes. Transfer them to a freezer-safe, airtight container and freeze for up to 2-3 months. Be aware that dairy-based mashed potatoes may undergo slight textural changes when thawed.

How do I reheat frozen mashed potatoes? To thaw, transfer the frozen mashed potatoes to the refrigerator overnight. Reheat them on the stovetop or in the microwave, adding a splash of milk to help restore their creaminess.

How to make Garlic Mashed Potatoes with Cottage Cheese.

Creamy Garlic Mashed Potatoes with Cottage Cheese

Gluten-Free diet-friendly recipe
Make my creamy, light & fluffy garlic mashed potatoes with cottage cheese, parmesan cheese, butter, and parsley. Yukon gold potatoes are steamed, not boiled, in less than 15 minutes for maximum flavor & nutrition. They're the perfect side dish made healthier with less butter and more protein.
5 from 3 votes
Servings 6
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
  

  • 2 pounds Yukon gold potatoes (peeled and chopped)
  • 1/2 cup cottage cheese
  • 1/2 cup almond milk
  • 1/2 cup parmesan cheese (shredded)
  • 3 tablespoons butter
  • 2 cloves garlic
  • 2 tablespoons fresh parsley (finely chopped)
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • dash pepper

Instructions
 

  • Start by peeling and chopping the yellow potatoes into evenly sized chunks to ensure they cook uniformly.
    Place the potatoes in a pot with a steamer basket. Fill the pot with hot tap water up to the bottom of the steamer basket. Place the lid on the pot and cook on medium/high heat for 12-16 minutes or until the potatoes are fork-tender.
    If you don't have a steamer basket, place the potatoes in a pot and cover with water. Bring to a boil and simmer for 20-25 minutes or until the potatoes are fork-tender.
  • While the potatoes are cooking, shred the parmesan cheese, mince the garlic, and finely chop the parsley and set them aside.
  • In a blender or immersion blender chopper cup, add the cottage cheese, milk, salt, and onion powder. Blend until smooth.
  • Once the potatoes are cooked, remove them from the pot using a slotted spoon and place them in a separate bowl. Pour out the hot water and steamer basket into the sink and return the pot to the stove.
  • Turn the heat to medium/low and add the butter. Once melted, add the minced garlic. Stir the garlic in the butter until soft and fragrant. Turn off the heat and add the cottage cheese mixture, steamed potatoes, and shredded parmesan cheese. Using a potato masher or hand mixer, whip the potatoes until smooth. Sample and add more milk, salt or pepper if needed.
    You can sprinkle the chopped parsley into the entire pot of potatoes or after the potatoes have been dished.

Video

YouTube video

Notes

Steaming vs Boiling: Boiling the potatoes takes less time because you don’t have to wait for a large pot of water to come to a boil, and the steam cooks them faster than being submerged. And the potatoes retain more of their nutrition and flavor when they haven’t been submerged in water. But you can certainly boil your potatoes for this recipe if you prefer.
Cottage Cheese Texture: Blending the cottage cheese and milk together will remove the curdled cottage cheese texture. But, if you don’t mind the texture and prefer chunky mashed potatoes, you do not have to blend the cottage cheese first.
Seasonings: Feel free to customize the seasonings to your liking. You can add additional herbs like basil or chives for extra flavor.
Consistency: Adjust the amount of milk to achieve your desired level of creaminess. If you prefer thicker mashed potatoes, use less milk, and for a lighter, fluffier texture, add more milk.

Nutrition

Calories: 222kcalCarbohydrates: 28gProtein: 8gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 658mgPotassium: 677mgFiber: 3gSugar: 2gVitamin A: 380IUVitamin C: 32mgCalcium: 163mgIron: 1mg
Keyword cottage cheese, creamy, garlic, mashed potatoes, parmesan cheese, parsley, Thanksgiving side dish
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

Responses

  1. Hulda Avatar
    Hulda

    I need too to thank you for this wonderful read!! I absolutely loved every bit
    of it. I have you book-marked to check out new things you post

    Also visit my web-site holiday

    1. Nicole Bonilla Avatar
      Nicole Bonilla

      Thank you so much, Hulda! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. I need too to thank you for this wonderful read!! I absolutely loved every bit
    of it. I have you book-marked to check out new things you post

    Also visit my web-site holiday

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating