Ingredients
Scale
- 3 lbs Yukon Gold potatoes, peeled and chopped into 1-inch chunks
- 1 cup low-fat cottage cheese (blended until smooth)
- 1/4 cup plain non-fat Greek yogurt
- 3 cloves garlic, minced
- 2 tablespoons grass-fed butter (optional, for flavor)
- 1/2 teaspoon sea salt (plus more for boiling water)
- 1/4 teaspoon black pepper
- 2 tablespoons fresh chives, chopped (for garnish)
- 1/4 cup warm vegetable broth (if needed for consistency)
Instructions
- Place your peeled and chopped potatoes into a large pot. Cover them with cold water, ensuring the water level sits at least an inch above the potatoes. Add a generous pinch of salt to the water. Bring the pot to a boil over high heat, then reduce to a simmer. Cook for 15 to 20 minutes, or until the potatoes are fork-tender and break apart easily.
- While the potatoes cook, place the cottage cheese and Greek yogurt into a blender or food processor. Blend on high until the mixture is completely smooth and no curds remain. This step is crucial for achieving a traditional mashed potato texture. Set this creamy mixture aside at room temperature.
- Drain the cooked potatoes thoroughly in a colander. Return them to the warm pot for one minute over low heat to allow any excess moisture to evaporate. Use a potato masher or a ricer to crush the potatoes until no large lumps remain. Avoid using a blender for the potatoes themselves, as this can make them gluey.
- Fold the blended cottage cheese mixture, minced garlic, and butter into the mashed potatoes. Use a sturdy spoon to stir everything together until well combined. If the mixture is too thick, add a splash of warm vegetable broth until you reach your desired consistency. Stir in the salt and pepper, then taste to adjust the seasonings.
- Transfer the high-protein mashed potatoes to a warm serving bowl. Create decorative swirls on the top with the back of a spoon. Sprinkle the fresh chives over the top for a pop of color and a mild onion flavor. Serve immediately while hot.
- Cook Time: 35 minutes