It is well worth seeking out yellow-fleshed potatoes, such as Yukon Golds, for these cheesy mashed potatoes for their rich flavor and appealing color.

Source: EatingWell Magazine, January/February 1995


Recipe Summary test

2 hrs


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Lightly coat a 2-quart baking dish with cooking spray.

  • Place potatoes and garlic in a large saucepan and cover with cold water. Bring to a simmer over medium heat. Reduce the heat to low and cook until the potatoes are barely tender, 15 to 20 minutes. Drain and let stand until cool enough to handle, about 20 minutes. Peel the potatoes and shred them into a large bowl; set aside.

  • Squeeze the garlic cloves from their skins into a food processor. Add cottage cheese and process until completely smooth. Add sour cream, salt and pepper and process briefly to combine. Add the cottage cheese mixture and scallions to the shredded potatoes and mix well. Turn into the prepared baking dish and sprinkle with Cheddar and paprika. Bake until golden brown, 30 to 40 minutes.


Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition Facts

205 calories; protein 10.7g; carbohydrates 30.5g; dietary fiber 4.6g; sugars 3.5g; fat 4.8g; saturated fat 2.8g; cholesterol 14.8mg; vitamin a iu 342.5IU; vitamin c 19.1mg; folate 48.9mcg; calcium 120.1mg; iron 1.3mg; magnesium 45.1mg; potassium 806.6mg; sodium 697mg; thiamin 0.2mg.

2 starch, 1/2 medium fat meat