Whipped Cottage Cheese Tzatziki Mashed Potatoes
Mashed potatoes don’t have to be heavy to be comforting. In this version, I take classic potatoes and give them a Greek, savory-tzatziki twist: whipped cottage cheese for creaminess and protein, Greek yogurt, grated cucumber, dill, lemon, garlic, and a finish of olive oil. The result is a mash that’s fresh, bright, and very Mediterranean — but still cozy enough to sit next to a roast or holiday main. It’s a great make-ahead side and a smart way to work more Greek flavors into everyday meals.
Ingredients
- 2 lb Yukon Gold potatoes
- 1 tsp salt for boiling
- ½ cup whipped cottage cheese
- ½ cup Greek yogurt
- ¼ cup olive oil
- ⅓ cup grated cucumber
- 1 Tbsp lemon juice
- 2 cloves garlic minced
- 2 Tbsp chopped fresh dill
- 3 Tbsp butter
- ¼ –½ cup milk or half-and-half
- Salt and pepper to taste
- Dill or chives for garnish
Instructions
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Bring a large pot of salted water to a boil and cook the potatoes until fork-tender. Drain very well so the mash won’t be watery.
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In a food processor, whip the cottage cheese until completely smooth. Set aside.
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In a bowl, stir together the Greek yogurt, grated cucumber, lemon juice, garlic, dill, and olive oil — this is your tzatziki base.
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Mash the hot potatoes with the butter and enough milk or half-and-half to reach a creamy consistency.
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Fold in the whipped cottage cheese, then fold in the tzatziki base. Season with salt and pepper to taste.
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Transfer to a serving bowl and garnish with a drizzle of olive oil and fresh dill or chives. Serve warm.
Notes
Notes
- For extra Greek flavor, fold in a little crumbled feta at the end.
- You can make this ahead; reheat gently with a splash of milk or half-and-half.
- This is a great lighter alternative to cream-and-butter mashed potatoes, since cottage cheese and Greek yogurt add protein and tang.
- Pairs well with roasted Greek chicken, lemony fish, or any holiday roast.
- To keep the tzatziki notes clean, make sure the grated cucumber is well-squeezed so it doesn’t water down the mash.
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