Recipe information
Yield
serves 8
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 tablespoons skim milk
Preparation
Step 1
PurƩe 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.
Step 2
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.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright Ā© 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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