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Mashed potato just got an upgrade, because these Cottage Cheese Mashed Potatoes are smooth, creamy, and a whole new level of delicious! Make this easy whipped cottage cheese mash using only 3 ingredients – it’s so tasty, so easy and naturally gluten free.
The Creamiest Mashed Potato with Cottage Cheese
Ingredients and Substitutions
There’s a printable recipe card below for this easy whipped cottage cheese mashed potatoes recipe with the full quantities. But here are the main ingredients and ideas for any swaps:
- Potatoes: Floury potatoes work best for mashed potato. In the UK I use King Edward or Maris Piper potatoes. In the US look for Russet or Yukon Gold potatoes.
- Cottage Cheese: Any cottage cheese will work in this recipe – full fat or low fat. You could even use one with chives for a more oniony flavour.
- Butter: I always add butter to any mashed potatoes – essential for that creamy flavour and silky texture!
You’ll also want salt and pepper to season the mash to your taste – and I like to serve mine with a sprinkle of chopped fresh chives on top for flavour.
How to Make Cottage Cheese Mashed Potatoes
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this cottage cheese mash recipe is to make.
Storing and Freezing Instructions
TO STORE: This mash can easily be made ahead of time and can be stored in the fridge for up to 3 days. Reheat thoroughly in the microwave to serve.
TO FREEZE: You can freeze this cottage cheese mashed potato to use later. Reheat in the microwave from frozen to serve, or defrost in the fridge overnight before heating.
More Roast Dinner Recipes
If you like this cottage cheese mashed potato recipe then make sure you check out these other gluten free side dish recipes too…
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Peel the potatoes and cut them into even-sized chunks around 2 inches in size. Add the potato chunks to a pan of cold, salted water.
Place the pan on a medium-high heat, place the lid on and bring to the boil. Once boiling, remove the lid and continue to boil the potatoes for 10-15 minutes (depending on size) until they are tender and a dinner knife easily goes through one of the chunks.
Drain the potatoes in a colander, then leave in the colander for 5 minutes to steam dry, covered with a tea towel.
Meanwhile, add the cottage cheese to a blender and blitz until smooth.
Tip the potatoes back into the pan. Add the butter and blended cottage cheese, and mash using a potato masher until there are no lumps. Season well with salt and cracked black pepper then serve.
- Storing and Freezing: Any leftovers can be kept in the fridge for up to 3 days and reheated in the microwave. You can also freeze them.
- Serving Suggestions: Try this with gluten free sausages and gravy, as a roast dinner side dish, or in dishes like my fish pie or cottage pie.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a review about this Cottage Cheese Mashed Potatoes recipe! Leaving a comment about how much you enjoyed this recipe really helps support my blog – thank you so much! xx
Serving: 1 portion | Calories: 361kcal | Carbohydrates: 48g | Protein: 14g | Fat: 14g
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