Creamy Mashed Potatoes

Veggie Broth vs. Water

Most know that the first step to making good mashed potatoes is to peel then boil the potatoes. Usually, water is used to boil the potatoes, which is a fine option! But, there is a better option.

Vegetable broth is the perfect liquid to boil potatoes in to yield savory mashed potatoes. By boiling the potatoes in vegetable broth, the potatoes take on a richer flavor from the start. This means that you’re able to use less seasoning and dairy in the end!

All you need is 8-12 cups of vegetable broth, depending on the size of your pot. Place the potatoes in the pot of boiling vegetable broth and allow them to simmer for 45 minutes. After the allotted time, drain the broth and add the potatoes back to the pot to be mashed.

You read that right! This recipe calls for half a cup of cottage cheese. Why though?

Often sour cream is used to mashed creamy mashed potatoes, or Greek yogurt is used as a healthy alternative. While both yield delicious outcomes, cottage cheese is the superior dairy product here. Both sour cream and Greek yogurt have a tang to them. To cover this tangy flavor, more cheese and salt is needed.

Cottage cheese doesn’t have the same tanginess as other dairy products though. Instead, cottage cheese has a sweeter after taste that compliments the potatoes well. No need to cover it up with cups and cups of cheese! Just add the half cup of cottage cheese and stir into the mashed potatoes until creamy. Then, add half a cup of parmesan cheese and half a cup of cheddar cheese.

This dairy-reduced recipe is perfect for those looking for a lighter alternative. Not only does this creamy mashed potato recipe have the same great flavors, but it’s also so easy to make!

Making Ahead of Time? Use These Tips on Thanksgiving!

Thanksgiving is busy, and there’s only so much room on the stove and in the oven. Sometimes you need to make things ahead of time, and luckily these mashed potatoes are just as good as day three as they are on day one. Let me share some tricks to help you bring these mashed potatoes from cold leftovers to ready to eat!

After you cook the potatoes, use this tip to keep them moist while you store them! Before you put the potatoes away, cut out a piece of parchment paper that will sit on top of the potatoes. Lightly cover that with butter, then place it butter side down on top of the potatoes.

• Don’t heat in the microwave; add to a large pot to warm
• Add ¼ cup almond milk and 2 tablespoons butter to the pot
• Taste test! You may want to add another teaspoon of salt or pepper
• Right before you serve it, add a handful of cheese

10

15

40

It wouldn’t be the holiday season without creamy mashed potatoes!

• 5 Russet potatoes, peeled

• 10 cups of vegetable broth

• 1 cup of milk

• ½ cup of cottage cheese

• 6 tablespoons of unsalted butter

• 1 tablespoon garlic powder

• 2 teaspoons black pepper

• 2 teaspoons salt

• 1 teaspoon dried thyme

• ½ cup parmesan cheese

• ½ cup cheddar cheese

• Fresh parsley for garnish

• Peel the potatoes and set to the side
• Bring the 10 cups of vegetable broth to a boil in a large pot
• Once boiling, add the peeled potatoes to the pot
• Bring the heat to medium-high and cover
• Allow the potatoes to cook for 45 minutes
• After 45 minutes, drain the vegetable broth and use a potato masher to mash the potatoes until smooth
• Add the milk, cottage cheese, butter, garlic powder, pepper, salt, and dried thyme
• Use the potato masher again to ensure no lumps are left behind
• Then, use a spatula to stir in the cheese
• Top with fresh parsley and serve warm