Ingredients
- 250g potatoes
- 50g blended cottage cheese (see note below)
- 40g plain Greek yogurt
- Salt and pepper, to taste
Directions
- Peel and slice potatoes into evenly sized chunks.
- Boil in salted water until fork-tender, about 11 minutes.
- While the potatoes cook, blend the cottage cheese in a smoothie blender for about a minute—this step is essential for a creamy texture and no “cottage cheese” vibe.
- Drain potatoes and mix together with the blended cottage cheese and Greek yogurt.
- Season with salt and pepper to taste. Serve warm.
Notes
- This is not my original recipe—it’s from the brilliant Finally Allison. I just love it and use it often, so I keep it here for quick reference.
- Go support her
The Hedonist Cook 