Our first apartment together had a dilapidated Popeye's in the back parking lot. The proximity to our front door made it a discussion point on a regular basis, but I hate breaded chicken (I know, I know), so I had no interest in venturing inside.
But one day I was home sick, and Michael, trying to be nice, decided to bring me dinner. Two breaded chicken sandwiches, a couple of biscuits, and a tub of mashed potatoes for the sick wife. Just what I wanted. I passed on the sandwiches and settled on the mashed potatoes. They were truly disgusting (sorry, Michael), but somehow those stupid potatoes made me feel loved and at home, and I have fond memories of that meal.
These mashed potatoes are everything the Popeye's potatoes weren't. They're creamy, customizable, and flavorful, but without the cajun gravy. I subbed whole milk or cream for cottage cheese, which gives these potatoes the perfect amount of tang and an irresistible richness.
Mashed Potatoes, Three Ways
These potatoes are perfectly lovely on their own.
But.
Sometimes you have leftover green onions in your fridge and you decide to throw them in with some cheddar and bacon. And then other times you have chives growing in your patio garden and you decide to throw those in with some blue cheese and bacon.
And so, I present the following:
- Plain Cottage Cheese Mashed Potatoes
- Bacon and Blue Cheese Cottage Cheese Mashed Potatoes
- Bacon and Cheddar Cottage Cheese Mashed Potatoes
I like the bacon and cheddar the best. Michael is a blue cheese fiend. Choose wisely.
Ingredients and tips for making these cottage cheese mashed potatoes.
All three recipes start with the plain cottage cheese mashed potatoes. For those you'll need:
- Potatoes. I use yukon gold for their creamy, smooth texture.
- Cottage Cheese. I prefer 4% milkfat because it's a little creamier than the low-fat varieties, but anything will work here.
- Milk. Any kind of milk works. I use almond milk because that's what we usually have in our fridge. Just use what you have. No need to buy something special.
- Unsalted butter. If you have salted butter on hand, that's fine--just omit other salt in the recipe as necessary.
- Salt and Pepper. Freshly ground is best, but, again, use what you have.
To make the bacon and blue cheese potatoes you'll also need:
- Chives (or green onions)
- Blue Cheese. Trader Joe's has a delicious and affordable cave-aged blue cheese that we love.
- Bacon
Alternatively, to make the bacon and cheddar potatoes you'll need:
- Green Onions (or chives)
- Cheddar Cheese. Freshly grated melts better (and tastes better!) than pre-grated.
- Bacon
Creamy Cottage Cheese Mashed Potatoes Three Ways
These mashed potatoes are made with cottage cheese instead of milk or cream, which gives them the perfect amount of tang. Mix in bacon and your choice of cheese for irresistible flavor.
5
servings20
minutes20
minutes225
kcal40
minutesPrevent your screen from going dark!
Ingredients
- Plain Cottage Cheese Mashed Potatoes
2 pounds 2 yukon gold potatoes, peeled and cut into cubes
8 oz 8 cottage cheese, 4% milkfat
3 tablespoons 3 unsalted butter
3 tablespoons 3 milk
¼ teaspoons ¼ salt, or more to taste
½ teaspoons ½ pepper, or more to taste
- Bacon and Cheddar Cottage Cheese Mashed Potatoes
1.5 cups 1.5 cheddar cheese, shredded
⅔ cup ⅔ chopped green onions
4 pieces 4 cooked bacon, chopped
- Bacon and Blue Cheese Cottage Cheese Mashed Potatoes
⅔ cup ⅔ blue cheese, crumbled
2 tablespoons 2 chives, chopped
4 pieces 4 cooked bacon, chopped
Directions
- Add peeled and cubed potatoes to a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook until soft and easily pierced with a fork, about 15 minutes. Drain potatoes and return to the pot.
- While the potatoes are cooking, add the cottage cheese to a blender or food processor and process until smooth. Set aside.
- Mash potatoes with a potato masher or put them through a potato ricer until no lumps remain.
- Cut butter into cubes and add to the hot potatoes. Stir until butter is melted.
- Add pureed cottage cheese, milk, salt, and pepper to the potatoes and stir to combine. Add more salt and pepper if necessary.
- If you're making the cheddar or blue cheese potatoes, stir in the remaining ingredients. Serve with extra butter on top.
Notes
- Low-fat cottage cheese will also work in this recipe, but you'll lose some creaminess.
- We prefer almond milk, but any milk will work.
- For best results, shred your own cheese.
- Calorie count is for plain cottage cheese mashed potatoes without mix-ins.
