Cottage-Style Mashed Potatoes
I could live on mashed potatoes alone. I simply adore them. For such simple fare, mashed potatoes boast countless recipe renditions. Some are as advertised... potatoes, mashed, and nothing more. Others are laden with calorie-laden additives like butter, heavy cream, and cheese that weigh in heavy enough to tip the scales.
This recipe, adapted from Martha Stewart’s Living (January 2006), makes use of low-fat cottage cheese and skim milk to cut calories and add flavor.
Ingredients
16 ounces small-curd low-fat cottage cheese
2 pounds small red potatoes, halved if large
coarse salt
1/4 teaspoon freshly ground white pepper
2 tablespoons finely chopped fresh chives, plus stems for garnish
2 tablespoons unsalted butter, softened
2 tablespoon skim milk
Instructions
Purée half of the cottage cheese in a blender; set aside. Cover potatoes with water by 1 inch in a medium saucepan. Add a large pinch of salt. Bring to a boil. Reduce to a simmer, and cook until tender, about 15 minutes. Drain.
Transfer potatoes to a large bowl. Add cottage cheese, pepper, chives, butter, and milk. Season with salt. Mash to desired consistency. Serve garnished with chives.