Creamy Cottage Cheese and Garlic Mashed Potatoes
Description
This protein packed side dish is great anytime, but especially during the holidays. It's economical, easy to make and goes great with most main dishes. Plus, the taste is phenomenal.
Ingredients
1 whole head of garlic
3 T. olive oil
4 lb. Russet or Yukon Gold potatoes, peeled and cubed
Kosher salt
24 oz. cottage cheese
3 T. heavy cream
fresh ground black pepper
optional seasonings like garlic powder, onion powder, cayenne pepper, or paprika can be added for extra flavor, if desired
salted butter and fresh herbs, for garnish
Directions
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Preheat oven to 400 degrees F.
Slice off and discard the top portion of the garlic head, exposing some of the cloves; place garlic head on a piece of aluminum foil. Drizzle with olive oil, wrap up in the foil, and bake for 40-55 minutes, until golden brown and soft. Let cool. Squeeze out the cloves.
While the garlic is baking, add cubed potatoes to a large pot or Dutch oven, cover with cold water and season with a generous amount of salt. Bring to a gentle boil over medium-high heat; cook 20-25 minutes, until the potatoes are fork-tender.
In a blender, combine cottage cheese, roasted garlic, salt, pepper, and cream; blend until smooth and creamy. If the mixture is too thick, thin it with a little more cream.
Drain the cooked potatoes; return them to the pot, mash until smooth. Add in the blended cottage cheese mixture; mix to combine. Additional seasoning can be added, if desired.
Serve garnished with pats of butter and fresh herbs.
6 servings.