Cottage Mashed Potatoes Recipe

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Cottage Mashed Potatoes Recipe
Cottage Mashed Potatoes Recipe photo by Taste of Home
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Cottage Mashed Potatoes Recipe

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These scrumptious spuds have pounds of meal appeal! Stirred together with sour cream, cottage cheese , onion and almonds, they offer a rich texture and nutty taste that will have folks coming back for more, assures Veronica Teipel of Manchester, Missouri.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.

Ingredients

  • 4 cups warm mashed potatoes (without added milk and butter)
  • 2 cups (16 ounces) 4% cottage cheese
  • 3/4 cup sour cream
  • 1 to 2 tablespoons grated onion
  • 1-1/2 to 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter, melted
  • 1/4 cup sliced almonds, toasted

Directions

In a bowl, combine potatoes, cottage cheese, sour cream, onion, salt and pepper. Transfer to a greased 2-qt. baking dish. Drizzle with butter.
Bake, uncovered, at 350° for 30 minutes. Sprinkle with almonds. Bake 5 minutes longer or until heated through. Yield: 6-8 servings.
Originally published as Cottage Mashed Potatoes in Country Woman March/April 1999, p40

Nutritional Facts

1 cup: 222 calories, 11g fat (6g saturated fat), 35mg cholesterol, 705mg sodium, 19g carbohydrate (3g sugars, 3g fiber), 9g protein.

  • 4 cups warm mashed potatoes (without added milk and butter)
  • 2 cups (16 ounces) 4% cottage cheese
  • 3/4 cup sour cream
  • 1 to 2 tablespoons grated onion
  • 1-1/2 to 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter, melted
  • 1/4 cup sliced almonds, toasted
  1. In a bowl, combine potatoes, cottage cheese, sour cream, onion, salt and pepper. Transfer to a greased 2-qt. baking dish. Drizzle with butter.
  2. Bake, uncovered, at 350° for 30 minutes. Sprinkle with almonds. Bake 5 minutes longer or until heated through. Yield: 6-8 servings.
Originally published as Cottage Mashed Potatoes in Country Woman March/April 1999, p40

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scrapo User ID: 2908723 52596
Reviewed May. 16, 2011

"Yummy! I made these ahead of time and then set them out of fridge 30 min before cooking in the oven at 350 covered for @ 40 min. & uncovered @ 15 min. I omitted the almonds and used for the sour cream only 1/2 cup and then 1/4 cup light cream cheese. Also added a splash of milk! When I was making them my DH and 1 yr old were more than happy to lick the bowl & beaters clean - they probably would have ate all of them had I let them!"

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dddarrington User ID: 4509090 64431
Reviewed Nov. 20, 2009

"I really liked the flavor of these potatoes. Nice easy fix ahead dish."

MY REVIEW
Kim Voisin User ID: 1359107 64427
Reviewed Oct. 10, 2009

"These were easy to make and enjoyed by all. I ended up using milk because they were so thick. I also made it the night before and then baked it the next day adding 20 minutes to the baking time."

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