Cottage Cheese Potatoes

Cottage Cheese Potatoes

Let me just start off by saying that I HATE cottage cheese.  I don’t like, it think it’s weird and I don’t want to want to eat it.  That being said, these are the creamiest mashed potatoes you will ever eat!  Creamiest with no cream cheese, no sour cream, no milk and only three tablespoons of butter.  Do I have your attention now?  Not to mention all the added protein you get from the cottage cheese, because lets just agree on the fact that mashed potatoes aren’t usually the most nutritious dish.  So if I can make mashed potatoes and add some nutrition for my family gosh darnit I’m going to do it!

For this dish you can buy whatever kind of cottage you want….or like, if you are a fan of cottage cheese.  I used the 4% milkfat small curd.  You wont even know that cottage cheese is mixed in with these potatoes.  It melts in the oven and disappears resulting in really creamy potatoes.  I asked my husband if he could figure out the secret ingredient in these and he said bacon, because yes there is bacon in this recipe, but it can’t be a secret if you can see it.  Anyway after many guesses he still couldn’t figure out.  So make these for your family and they’ll never know that they are eating potoates with a healthy kick.

Cottage Cheese Potatoes

Here’s your shopping list:

Yukon gold potatoes – cottage cheese – butter – bacon – cheese (optional) – parsley (optional)

Boil four cups of diced Yukon gold potatoes just like you would any other time you make mashed potatoes.  Fry up 6-8 pieces of bacon.  When the potatoes are fork tender, drain the water and add 3 tablespoon of butter to the potatoes and mash away.  When the potatoes are all mashed stir in the bacon and cottage cheese and season with salt and pepper to taste.

Spoon the potatoes into greased casserole dish and spread them out into an even layer.  If you’re feeling cheesy, sprinkling three to four ounces of sharp cheddar cheese over the potatoes. Bake in a 350 degree oven for about 30 minutes.  Garnish with chopped parsley if desired.

Cottage Cheese Potatoes

Cottage Cheese Potatoes
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  1. 4 cups diced Yukon gold potatoes
  2. 1 cup cottage cheese
  3. 6-8 slices bacon, fried and crumbled
  4. 3 tbsp. butter
  5. salt and pepper to taste
  6. 3-4 oz. sharp cheddar cheese, optional
  7. chopped parsley, optional
  1. Boil the diced potatoes until fork tender.
  2. In the meantime fry the bacon.
  3. Drain the water and add butter. Mash.
  4. Stir in the cottage cheese and crumbled bacon.
  5. Season with salt and pepper to taste.
  6. Spoon potatoes into a greased casserole dish and sprinkle with cheese if desired.
  7. Bake in a preheated 350 degree oven for 30 minutes.
  8. Garnish with parsley if desired.
In the kitchen with Lauren

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