These cozy, creamy, fluffy mashed potatoes are truly the comfort food of Thanksgiving, and honestly, of winter in general. But this year I wanted to give the classic version a little upgrade. Something that still tasted nostalgic and silky, but secretly packed in extra protein and stayed completely vegetarian.

So last Sunday, I decided to recipe-test these High-Protein Mashed Potatoes “just to make sure they were Thanksgiving-worthy.” Spoiler: they were way more than Thanksgiving-worthy. I ended up turning the leftovers into the most incredible Sunday dinner shepherd’s pie!

That’s when I knew these needed to be on the blog.

These mashed potatoes are creamy, savory, cloud-like, and have that perfect buttery flavor… but with a high-protein twist thanks to cottage cheese, Greek yogurt, and a few other swaps that make them velvety without needing heavy cream. They’re perfect for Thanksgiving, Christmas, or any holiday gathering, but I promise you’ll make them all winter long.

Let’s make them.

Why You’ll Love These High-Protein Mashed Potatoes

• Extra creamy without heavy cream
• High in protein thanks to cottage cheese + Greek yogurt
• Fluffy, silky texture that never turns gluey
• Holiday show-stopper but easy enough for weeknights
• Vegetarian + family-friendly
• Pairs with everything (gravy, lentils, shepherd’s pie, tofu roast, green beans…)

What Makes These Mashed Potatoes “High-Protein”?

Traditional mashed potatoes rely on tons of butter and heavy cream. These mashed potatoes sneak in 12–18g of protein per serving by blending in:

• Cottage cheese (mild, creamy, easy to blend)
• Greek yogurt (for tang + protein boost)
• A little butter or olive oil for flavor
• Yukon gold potatoes (naturally buttery)

Everything melts together so beautifully that you’d never guess these are a more balanced version.

→ For more ridiculously easy, protein-packed cozy recipes, check out my Lazy Girl Dinners cookbook.

Ingredients for High-Protein Mashed Potatoes

• 2 lbs Yukon gold potatoes
• 1 cup cottage cheese
• 1/4 cup Greek yogurt
• 2–3 tbsp butter (or vegan butter if you prefer)
• 1/4–1/3 cup warm milk
• 1 tsp garlic powder
• 1 tsp salt (more to taste)
• Black pepper, to taste
• Fresh chives or parsley for topping (optional)

How to Make Them

1. Boil potatoes until fork-tender.
2. Blend cottage cheese, Greek yogurt, garlic, butter, and seasonings until smooth and creamy.
3. Mash potatoes while they’re still hot.
4. Fold in the protein mixture.
5. Taste, adjust, and top with chives or herbs.

How I Used Them: Sunday Shepherd’s Pie

You know when a recipe turns into another recipe because you can’t stop? That was me.

I made these on Sunday “just to test,” and the leftovers became an absolutely unhinged-level delicious vegetarian shepherd’s pie. Lentils, veggies, herbs, and these fluffy mashed potatoes baked on top until golden… heaven.

It reminded me how versatile this recipe is!

Holiday Serving Ideas

These mashed potatoes shine on:

• Thanksgiving tables
• Christmas dinner
• Friendsgiving
• Cozy winter Sundays
• Any meal where you want people to ask for the recipe

Pair them with:

• A lentil loaf
• Mushroom gravy
• Crispy tofu
• Roasted veggies
• A plant-based main
• Shepherd’s pie
• Your favorite protein

Variations

Garlic Herb High-Protein Mashed Potatoes

Blend roasted garlic, dill, parsley, or chives into the base.

Parmesan Protein Mashed Potatoes

Add ¼ cup Parmesan to the protein blend for ultra-rich flavor.

Dairy-Free (Still High-Protein!)

Use dairy-free Greek yogurt + dairy-free cottage cheese alternatives or add silken tofu.

Storage + Reheating

• Fridge: 4 days
• Freezer: Up to 1 month
• Reheat:
  • Microwave with a splash of broth
  • Stovetop low and slow
  • Oven covered until warm

They stay creamy even after reheating thanks to the higher protein structure.