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High Protein Cottage Cheese Mashed Potatoes (Make-Ahead)

High Protein Cottage Cheese Mashed Potatoes (Make-Ahead) - recipe card
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Creamy, fluffy mashed potatoes secretly loaded with 15 grams of protein per scoop thanks to blended cottage cheese and Greek yogurt. They taste indulgent but are light, tangy, and perfect for meal prep—make them up to 3 days ahead and reheat beautifully.

Ingredients

Scale
  • 2 pounds Russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 tablespoon kosher salt (for boiling water)
  • 1 cup full-fat cottage cheese (4% milkfat)
  • 1/2 cup plain full-fat Greek yogurt
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup whole milk, warmed
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 2 tablespoons chopped fresh chives or parsley, for garnish (optional)

Instructions

  1. Place the peeled and cut potatoes in a large pot or Dutch oven. Add cold water until the potatoes are covered by at least 1 inch. Stir in 1 tablespoon kosher salt. The salt seasons the potatoes from the inside as they cook.
  2. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer gently for 15-20 minutes, until the potatoes are fork-tender and a knife slides in with no resistance. Avoid a rolling boil, which can break the potatoes apart and make them waterlogged.
  3. While the potatoes cook, blend the cottage cheese and Greek yogurt in a blender or food processor until completely smooth, about 30-45 seconds. Scrape down the sides as needed. This step is crucial for a silky texture—any curds left will make the potatoes grainy.
  4. Drain the potatoes in a colander and let them steam-dry for 2-3 minutes. Return them to the warm pot and place over low heat for 1 minute, shaking gently, to evaporate excess moisture. Dry potatoes absorb the dairy better and yield a fluffier mash.
  5. Mash the potatoes with a potato masher or ricer until mostly smooth. For an ultra-smooth texture, pass them through a ricer or food mill. Do not use an electric mixer or food processor, which can turn them gluey.
  6. Add the melted butter, warmed milk, garlic powder, onion powder, pepper, and 1/2 teaspoon kosher salt. Stir gently with a spatula until just combined. Overmixing at this stage can develop the potatoes’ starch and make them sticky.
  7. Fold in the blended cottage cheese mixture until fully incorporated. Taste and adjust salt and pepper as needed. The potatoes should be creamy, tangy, and well-seasoned.
  8. For make-ahead: Transfer the mashed potatoes to an oven-safe baking dish, smooth the top, and let cool completely at room temperature (no more than 1 hour). Cover tightly with plastic wrap or foil and refrigerate for up to 3 days or freeze for up to 2 months.
  9. To reheat from refrigerated: Preheat oven to 350°F (177°C). Remove plastic wrap, cover with foil, and bake for 20-25 minutes, stirring once halfway, until heated through (internal temperature of 165°F / 74°C). Alternatively, reheat in a microwave-safe bowl, covered, in 1-minute intervals, stirring between each, until hot.
  10. To reheat from frozen: Thaw overnight in the refrigerator, then reheat as above. If in a hurry, microwave from frozen in 2-minute intervals, stirring, until hot. Stir in a splash of milk or broth if the potatoes seem dry.
  11. Garnish with fresh chives or parsley before serving, if desired. Serve hot alongside roasted chicken, grilled steak, or as part of a holiday spread.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 2 months; thaw overnight in the refrigerator before reheating. Reheating: Oven method: 350°F (177°C) for 20-25 minutes, covered, stirring halfway. Microwave method: cover and heat in 1-minute intervals, stirring between, until hot. If potatoes are dry after reheating, stir in 1-2 tablespoons of milk or Greek yogurt. Make-ahead tip: Assemble up to 3 days in advance and refrigerate. For best texture, bring to room temperature for 30 minutes before baking. Protein boost: Each serving (about 1 cup) provides 15 grams of protein from the cottage cheese and Greek yogurt. For an extra boost, stir in 1/4 cup unflavored protein powder or top with shredded cheese before baking.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-cottage-cheese-mashed-potatoes/