Ingredients
Equipment
Method
- Peel the potatoes and remove any blemishes, then cut them into large, even chunks for uniform cooking.
- Place the potato chunks in a large pot. Add enough cold water to cover them and stir in 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15 to 20 minutes, or until the potatoes are fork-tender.
- While the potatoes are simmering, combine the cottage cheese and sour cream in a food processor. Blend until the mixture is completely smooth and creamy, scraping the sides as needed. Set aside.
- When the potatoes are done, drain well and leave them in the colander to steam for about 5 minutes so excess moisture evaporates.
- In the empty pot, melt half of the butter over medium heat. Add the chopped garlic and cook until fragrant, about 1 minute, without allowing it to brown. Remove from heat.
- Return the drained potatoes to the pot with the garlic butter. Begin mashing the potatoes by hand, gradually adding the hot milk until you reach your desired texture.
- Fold the blended cottage cheese and sour cream mixture into the mashed potatoes and stir until fully combined and creamy.
- Season with additional salt and pepper to taste. Stir in Parmesan cheese, if using, until it melts into the mash.
- Transfer the finished mashed potatoes to a serving bowl. Drizzle with the remaining melted butter and garnish with chopped parsley if desired. Serve warm.
Notes
You can use Russet potatoes for fluffier mash or Yukon Gold for a more buttery flavor. Full-fat cottage cheese blends completely smooth, but if you prefer, low-fat versions work, though the final texture may be a bit less rich. For the best consistency, avoid overworking the potatoes and always use hot milk. Leftovers can be refrigerated in an airtight container for up to three days and reheated gently with an extra splash of milk or butter. Freezing is not recommended, as the mixture may become watery or grainy after thawing.