I must confess that mashed potatoes have a special place in my heart. They are like Thanksgiving and Christmas had a baby on my birthday! Yep, I just went there.
I got to thinking about how to make a healthier version that didn’t suck. Many years ago, I had gained a little bit of weight and wanted to slim it down a bit. I followed a cook book Eating for Life by Bill Phillips (The Body for Life people). I still have the cook book and use some of the recipes to this day. This mashed potatoes recipe was inspired by some of the clever healthy ingredient substitutes used in this book.
This “Almost Healthy” Creamy Dreamy Mashed Potatoes Recipe have cottage cheese in them. I know! WTF! Please, stay with me. I promise your taste buds will thank you.
I have to admit I am not a huge fan of the texture of cottage cheese. Over the years I have experimented with cooking cottage cheese into a smoother, creamy paste and adding it in place of milk. Why? Because cottage cheese is good for you!
“Studies show that a diet including cottage cheese — along with more fruits, vegetables, whole grains, and vegetable oils — can be highly effective for achieving and maintaining weight loss. In another study, a higher intake of protein and dairy products like cottage cheese helped overweight and obese premenopausal women achieve sustained fat loss and lean muscle gain.” – www.healthline.com
Good enough for me!!
This mashed potato recipe is so damn good NO ONE (seriously, no one) will know that you used cottage cheese. It has a stringy cheesy consistency that is a little bit of heaven. It is definitely a healthier version of a great american classic. It’s so good and decadent tasting – that this mashed potatoes recipe has become my go to recipe.
Bottom line – if you can make a healthier version that tastes as good (or better) than the original, why not?
Serves: 6 to 8 people
- 6 medium Golden Butter Potatoes
- 24 oz Cottage Cheese - 2%
- 4 Green Onions
- ½ stick of Butter
- Salt & Pepper to taste
- Rinse your spuds, pat them dry, and give 'em a poke with a fork or knife (in a couple of areas). Put on a microwave safe plate and nuke them for 8 minutes on one side. Flip your taters over and microwave them for another 3 minutes. When done they should feel like a baked potato.
- Put the cottage cheese in a medium microwave safe bowl and put in the microwave for 5 minutes. This is going to break up the cheese curds and smooth them out.
- As that microwaves - slice the green part of the green onion into thin slices.
- Once the cottage cheese is done in the microwave - with a fork and knife, slice the potatoes (skins and all) into smaller pieces. Add butter and half of the cottage cheese. Grab a good potato masher and get at it (I personally like this potato masher because the skins of the potato don't get stuck.)
- Add a generous sprinkling of salt and pepper and a little more melted cottage cheese. Continue to do this until you get a nice smooth consistency. I like my mashed potatoes creamy, however, I don't like them watery. Add as much of the melted cottage cheese as needed. I usually use the entire 24 oz of cottage cheese, however, sometimes I don't - it just depends on your potatoes.
- When you are done with the mashing add the green onion and some more salt and pepper - stir with a mixing spoon. I do several taste tests to make sure the salt and pepper levels are where they need to be.