Cottage Cheese Potatoes is a simple twist on classic mashed potatoes. Everyone who has ever tried it has asked me for the recipe. And it’s easy to see why; with cottage cheese and a few simple ingredients, these potatoes are simply irresistible.
Plus Cottage Cheese Potatoes are just as easy to make as regular mashed potatoes and taste so much better!
Seriously, this recipe really does spoil you when it comes to regular mashed potatoes!
My grandmother made Cottage Cheese Potatoes for every holiday I can remember. And later, as Grandma lived in Ohio and I grew up in New Hampshire, my mom served it for our own holidays.
Thanksgiving, Christmas, and Easter dinners weren’t the same without this favorite side dish dripping with butter and seasoned with paprika!
Now, I continue the tradition of our Cottage Cheese Potatoes with my own family. Everyone loves it and gobbles it up every time. I’ve had so many requests for this recipe over the years, I figured it was high time I shared it here with you.
For another great holiday potato dish – check out my scalloped potatoes and ham recipe here!
So here is our family’s recipe for Cottage Cheese Potatoes:
PrintCottage Cheese Potatoes
With cottage cheese and a few simple ingredients, Grandma’s twist on mashed potatoes is simply irresistible!
- Prep Time: 20 mins
- Cook Time: 60 mins
- Total Time: 1 hour 20 mins
- Yield: 8 servings 1x
- Category: side dish
- Method: cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
5 lb potatoes (I prefer yellow)
3⁄4–1 Tbsp dried, minced onion
1 tsp salt
1⁄2 tsp pepper
2⁄3 cup (almost 11 tbsp) butter
24 oz cottage cheese
4 oz sour cream
paprika
2 Tbsp butter
Instructions
- Peel the potatoes and cut into medium-sized pieces. Place in a large pot and add enough water to cover the potatoes plus an inch or two. Bring to a boil and cook for 15-25 minutes or until the potatoes are cooked through, but not too soft. Test with a fork.
- Preheat your oven to 350 degrees.
- Drain the water and place the potatoes in a large mixing bowl. With a hand mixer or your stand mixer, begin mashing the potatoes. Cut the 2/3 cup butter into pieces and add as you are mixing. The hot potatoes will melt the butter as you mix.
- Mix in the minced dried onion, salt, and pepper. Scrape the sides as needed.
- Your potatoes should be nicely mashed by this point. Gently fold in the cottage cheese and sour cream as you mix on low or with a spoon. Don’t overmix. I like to taste test at this point and season with a little more salt &/or pepper if needed.
- Turn your cottage cheese potatoes into a two-quart casserole dish. Thinly slice the remaining 2 Tbsp butter and place around the top of your mashed potatoes. Sprinkle with paprika.
- Bake at 350 degrees for 30 minutes or until heated through.
I hope you enjoy Cottage Cheese Potatoes as much as we do!
Kasey says
I am definitely going to try this! Thanks!!!
Katie says
So, I had some leftover mashed Yukon potatoes leftover and I was so excited I happened to have cottage cheese because there are three things I absolutely can’t resist putting cottage cheese on or mixed with and those would be mashed potatoes, scrambled eggs and spaghetti with meatballs…or lasagna, but really any meaty marinara sauce pasta. As I am spooning my cottage cheese into my reheated mashed potatoes I thought to myself and sat down to google “does anyone else eat cottage cheese with mashed potatoes”? And this is how I stumbled upon this lovely recipe!!! I can’t wait to try this over Thanksgiving, and how awesome is it that I don’t even have to wait that long! I am thinking about making a trial version, so I can have an excuse to eat it all to myself. Lol. I’m so happy that I found this, and I don’t know why, but I enjoyed my meal a little bit more just now knowing that I am not alone in enjoying such a delightful combination of foods.
Erika says
Aww thanks, Katie! I’m happy to ‘meet’ someone who shares my love of this lovely combination of food too! I hope you love the recipe as much as I do! 🙂 Enjoy!