Creamy Garlic Mashed Potatoes with Cottage Cheese
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
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.
Did you make this recipe?Please let me know in the comments below how it turned out :)