Elevate your Thanksgiving meal with the perfect mashed potatoes. Our version calls for whipped Good Culture Cottage Cheese which adds a generous amount of protein while making them extra silky. It’s the side dish you try once and keep coming back to for more!
Servings: 8-12
Ingredients:
- 5 pounds Yukon gold potatoes
- 4 tsp fine sea salt
- 4 cups of Good Culture Cottage Cheese (880 grams, ~two 16 oz containers)
- 1 cup whole milk, plus more if needed (240+ grams)
- ½ cup unsalted butter (113 grams)
- 1-2 tsps of fine sea salt, adjust to taste
- Fresh ground black pepper
- Fresh parsley, for garnish
- Fresh thyme, for garnish
- Fresh scallions, for garnish
Instructions:
- Wash, peel and cut the potatoes into quarter chunks.
- Add the potatoes into a large pot with the fine sea salt and then coverwith cold water.
- Turn the heat to medium high and cook until the potatoes are fork-tender about 20-25 minutes.
- While the potatoes are cooking blitz the cottage cheese in a foodprocessor until it’s completely smooth. Set aside.
- Once the potatoes are cooked, strain them and place them back into the pot.
- For the creamiest potatoes, use a potato ricer to mash all the potatoeswhile they are still warm into a large bowl. Set aside.
- In a small saucepan add the milk, butter, salt and black pepper and heat on low just until everything is liquid and the mixture is slightly steaming.
- Add the whipped cottage cheese and warm butter milk mixture into the potatoes and gently mix everything until potatoes and mix until combined. Taste and adjust the salt if needed. If your potatoes still feel too thick heat up a little more milk and add until your desired consistency is reached.
- Top with fresh parsley, thyme, pads of butter and enjoy!