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Breakfast recipe · from the recipe book

Creamy Savory Oat and Mashed Potato Porridge

A thick, velvety savory porridge with tender oats, buttery mashed potatoes and tangy cottage cheese, finished with cracked black pepper.

Creamy Savory Oat and Mashed Potato Porridge

Ingredients

  • 3⅓ cups800 gWater
  • 2½ cups200 gOld-fashioned rolled oats
  • ¾ tsp2 gGarlic powder
  • 2 cups (470 ml)420 gPotatoes, mashed, home-prepared, whole milk and butter addedleftover
  • 1 cup226 gCottage cheese, 2%
  • 2⅛ tsp10 gUnsalted butter
  • ½ tsp1 gBlack pepperfreshly cracked

Steps

  1. Bring the water to a boil in a medium pot over medium-high heat.
  2. Stir in the oats and garlic powder, lower the heat and simmer, stirring often, for about 5 minutes until the oats are tender and creamy.
  3. Stir in the leftover mashed potatoes, breaking them up, and cook, stirring, for 3 to 4 minutes until the porridge is smooth and steaming hot, reaching 165°F (74°C). Add a splash of extra water if it gets too thick.
  4. Take the pot off the heat and stir in the cottage cheese and butter until the butter melts.
  5. Spoon into four bowls and finish with the black pepper.

Check labels: Gluten-free when you buy old-fashioned rolled oats and potatoes labeled gluten-free.

Contains: Milk. Some brands contain egg, gluten, soy.

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Saved in the Every Helping recipe book on November 2, 2026.

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