High-Protein Cheesy Mashed Potatoes
These high protein cheesy mashed potatoes are still a familiar potato side, with butter, cheddar and a soft, scoopable texture.
Ingredients
- 2 1/2 lb Yukon Gold potatoes peeled edible weight; cut into 1-inch chunks
- 2 cups 2% cottage cheese
- 1 cup plain nonfat Greek yogurt
- 1/2 cup 2% milk
- 1 cup cheddar cheese, shredded divided
- 2 tbsp unsalted butter
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Put peeled potato chunks in a large pot and cover with cold water by 1 inch. Bring to a boil, then simmer gently for about 15–20 minutes until very tender when pierced.
- Meanwhile blend cottage cheese with milk until mostly smooth, or leave some curds if preferred. Drain potatoes well, return to the warm pot over low heat for 1 minute and shake gently to evaporate surface water. Remove from heat.
- Mash potatoes by hand with butter, garlic powder, salt and pepper. Fold in cottage cheese mixture, Greek yogurt and half the cheddar. Do not blend the potatoes. Transfer to a 2-quart oven-safe dish, top with remaining cheddar and cover.
- Heat in a 350°F oven for roughly 10 minutes, then uncover for about 5 minutes to melt the cheese; check that the center is hot throughout. If reheating a cold assembled batch, allow extra time and heat to 165°F. Divide into 8 equal portions.
- Serve promptly or hold at or above 140°F. Refrigerate shallow portions within 2 hours (1 hour above 90°F), use within 3–4 days and reheat to 165°F.
Notes
The 2 1/2 lb potato quantity is after peeling; buy about 3 lb to allow for peel loss. All butter, milk and cheese are included. Boiling-water nutrient losses are not modeled. These are a potato side, not a low-carb recipe. Contains milk. Cooking times are estimates; this recipe has not been kitchen-tested.