Ingredients
Potatoes
- 2 lbs russet or Yukon Gold potatoes, peeled and cubed
Dairy & Fats
- ¾ cup small-curd cottage cheese
- 3 tablespoons unsalted butter
- 1–2 tablespoons milk, optional, if needed for texture
Seasonings & Garnish
- Salt, for the cooking water and to taste
- Black pepper, to taste
- Chopped chives or parsley, optional, for garnish
Instructions
- Boil the potatoes. Place the peeled and cubed potatoes in a large pot, cover them with salted water, and bring to a boil. Cook for 15–20 minutes until the potatoes are fork-tender.
- Blend the cottage cheese. While the potatoes cook, blend the small-curd cottage cheese in a blender or food processor until completely smooth. Set aside.
- Drain and mash the potatoes. Thoroughly drain the cooked potatoes and return them to the pot. Mash the potatoes while they are still hot until mostly smooth and fluffy.
- Add the butter and cottage cheese. Add the unsalted butter and the blended cottage cheese to the warm mashed potatoes. Stir continuously until the butter melts and everything is well combined. If the mashed potatoes are too thick, add 1–2 tablespoons of milk as needed to reach your desired consistency.
- Season and serve. Taste the mashed potatoes and adjust the seasoning with salt and black pepper accordingly. Transfer the mashed potatoes to a serving bowl and garnish with chopped chives or parsley if desired. Serve warm.
Notes
- Using small-curd cottage cheese ensures a creamier texture when blended.
- If you prefer chunkier mashed potatoes, blend the cottage cheese less or skip blending.
- Depending on your potato variety, you may need to adjust cooking time slightly.
- For extra flavor, you can add roasted garlic or a pinch of nutmeg.
- For a dairy-free version, substitute butter and cottage cheese with vegan alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mashing
- Cuisine: American
