Cheesy Mashed Potatoes

[payton583]

It iswell worth seeking out yellow-fleshed potatoes, such as Yukon Golds, for thesecheesy mashed potatoes for their rich flavor and appealing color.
8 servings

ActiveTime: 30 minutes
TotalTime: 2 hours

Ingredients

• 3 poundslarge Yukon Gold or russet potatoes, (about 6), scrubbed but not peeled
• 6 largecloves garlic, unpeeled
• 1 1/2cups low-fat cottage cheese
• 1/2 cupreduced-fat sour cream
• 1 1/2teaspoons salt
• 1/4teaspoon freshly ground pepper
• 1 bunchscallions, trimmed and sliced
• 1/2 cupshredded Cheddar cheese, preferably extra-sharp
• 1/4teaspoon paprika
  Preparation

1. Preheat oven to 350°F. Lightly coat a 2-quart baking dishwith cooking spray.
2. Place potatoes and garlic in a large saucepan and coverwith cold water. Bring to a simmer over medium heat. Reduce the heat to low andcook until the potatoes are barely tender, 15 to 20 minutes. Drain and letstand until cool enough to handle, about 20 minutes. Peel the potatoes andshred them into a large bowl; set aside.
3. Squeeze the garlic cloves from their skins into a foodprocessor. Add cottage cheese and process until completely smooth. Add sourcream, salt and pepper and process briefly to combine. Add the cottage cheesemixture and scallions to the shredded potatoes and mix well. Turn into theprepared baking dish and sprinkle with Cheddar and paprika. Bake until goldenbrown, 30 to 40 minutes.
   

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