Veggie Mashed Potatoes

Whip up these crowd-pleasing mashed potatoes as the ideal side for your holiday table. Fluffy and protein-packed thanks to the special addition of cottage cheese, our mashed potatoes will surely be a hit at your dining table.

25 min
Prep Time
30 min
Cook Time


  • 2 lbs. yellow or red potatoes (or a mixture of both), cut into 1-inch chunks
  • ¼ cup vegetable broth
  • ⅓ cup Crystal butter
  • 1 cup peeled, chopped butternut squash
  • 1 cup chopped onion
  • 1 cup finely chopped cauliflower
  • ¾ cup Crystal Milk (any variety)
  • ½ cup Crystal Sour Cream
  • ½ cup Crystal Cottage Cheese, pureed in a small blender until smooth
  • 1 teaspoon seasoned salt, or to taste
  • 2 cups coarsely chopped lightly packed baby spinach
  • Chopped fresh rosemary, thyme or parsley

Products used

  • Whole Milk

  • Butter

  • Cottage Cheese

  • Sour Cream


  • Step 1

    Place potatoes and broth in a large bowl. Cover with plastic wrap and pierce several times to vent.

  • Step 2

    Microwave on High for 15 minutes or until potatoes are soft when pierced with a knife.

  • Step 3

    While potatoes are cooking, melt butter in a large skillet.

  • Step 4

    Add squash, onion and cauliflower; cook over medium heat for 15 minutes or until soft and lightly browned, stirring occasionally.

  • Step 5

    Add to bowl with cooked potatoes and mash to your liking, chunky or smooth.

  • Step 6

    Stir in remaining ingredients and microwave until hot. Serving immediately.

    Potatoes may be prepared 2 to 3 days ahead and stored tightly covered in the refrigerator. Add additional milk to thin as needed when reheating. 

    Recipe from Patty Mastracco of