Buttermilk and cottage cheese are a lower-fat substitution for rich sour cream in these deliciously satisfying herbed garlic mashed potatoes.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 3/4 cup cottage cheese
- 1/2 cup buttermilk
- 3-1/2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 1/2 teaspoon kosher salt
- 1 medium sweet onion, chopped
- 3 stalks celery, cut in half
- 8 cloves garlic, peeled
- 2 Tablespoons chopped fresh basil
- 1 teaspoon kosher salt or to taste
- Freshly ground black pepper
Preparation:
Place cottage cheese and buttermilk in a blender and pulse until smooth. Set aside.
Place potatoes, salt, sweet onion, celery, and garlic in a large pot and cover with water. Bring to a boil and simmer until potatoes are tender.
Fish out the celery and discard. Drain remaining vegetables well. Add cottage cheese and buttermilk mixture, basil, salt, and pepper to the remaining potatoes, onion, and garlic. Mash by hand until well-mixed. (Small lumps are fine.)
Reheat over very low heat, stirring often, before serving.
Yield: 8 servings
Place potatoes, salt, sweet onion, celery, and garlic in a large pot and cover with water. Bring to a boil and simmer until potatoes are tender.
Fish out the celery and discard. Drain remaining vegetables well. Add cottage cheese and buttermilk mixture, basil, salt, and pepper to the remaining potatoes, onion, and garlic. Mash by hand until well-mixed. (Small lumps are fine.)
Reheat over very low heat, stirring often, before serving.
Yield: 8 servings
