Prep 5 mins
Cook 1 hr
This is major comfort food in our house. I usually make this as a side dish to go with fish, but my kids like it all on its own.
- 6 cups mashed potatoes
- 1 cup sour cream or 1 cup plain yogurt
- 1 cup cottage cheese
- 1 tablespoon onion, minced
- salt and pepper
- 2 tablespoons butter, melted
- Combine the potatoes, sour cream or yogurt, cottage cheese, onion, salt and pepper, and place into a greased 2-quart casserole.
- Pour on melted butter.
- Bake at 350 degrees for 1 hour or until puffed and golden.
Yum! Another great recipe from Mirjam! :0) Nearly my whole family loved it (a major feat). Mine never really puffed, I don't know why. Best guess is that my mashed potatoes were too soggy to begin with, or it could be that my cottage cheese was low-fat (runnier?). I just used leftover mashed potatoes, which had been whipped with canned chicken broth (instead of my normal stick or butter) to make them lower fat, so I left out the salt and pepper called for in the recipe. Even though it didn't look as pretty as it might of, the taste was excellent, and I will definitely make this again!
Very yummy. I used instant potatoes and they tasted wonderful! No one said anything about them being instant and usually DH does. I didn't have a 2 qt casseole so I used 2 1.5 qt glass loaf pans and adjusted the recipe to fill them both. This was great with baked fish (I used a baked clam recipe but used fish instead) and peas for our shabbat meal. I had the leftovers today and put some grated cheddar cheese on top and it was very yummy. Maybe I do this in the future. Thanks for posting.
we loved this...I made it a few months back an forgot to rate. Am making it again for our lunch with friends tomorrow...funny how mashed taties can taste so fantastic!