Ingredients
- 2 lbs Yukon Gold potatoes peeled and quartered
- 1 cup full-fat cottage cheese
- 1/2 cup unsalted butter softened
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese grated
- 2 cloves garlic minced
- Salt and freshly ground black pepper to taste
- Chives or parsley chopped, for garnish
Instructions
- Place the peeled and quartered potatoes in a large pot of salted boiling water. Cook until the potatoes are fork-tender, about 15-20 minutes.2 lbs Yukon Gold potatoes
- In a blender or food processor, combine the cottage cheese, softened butter, heavy cream, grated Parmesan, and minced garlic. Blend until smooth and creamy. Set aside.1 cup full-fat cottage cheese,1/2 cup unsalted butter,1/2 cup heavy cream,1/4 cup Parmesan cheese,2 cloves garlic
- Once the potatoes are cooked, drain them well. Return the potatoes to the pot and mash them using a potato masher or a ricer for a smoother consistency.
- Gently fold the cottage cheese mixture into the mashed potatoes until well combined. If you’re looking for an extra creamy texture, use an electric hand mixer to whip the mashed potatoes with the cottage cheese mixture for a minute or two until fluffy and smooth.
- Season with salt and freshly ground black pepper to taste. Remember, the Parmesan and cottage cheese add some saltiness, so be mindful of the salt you add.Salt and freshly ground black pepper
- Transfer the mashed potatoes to an oven-safe dish, sprinkle with a little extra Parmesan, and broil for a few minutes until the top is golden brown. (optional)
- Garnish with chopped chives or parsley for a burst of color and freshness.Chives or parsley
Nutrition
Serving: 6servings | Calories: 373kcal | Carbohydrates: 29g | Protein: 9g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 533mg | Potassium: 708mg | Fiber: 3g | Sugar: 3g | Vitamin A: 852IU | Vitamin C: 30mg | Calcium: 103mg | Iron: 1mg
