Thursday, November 12, 2009

Cottage Potatoes

We had these potatoes to go along with Standing Rib Roast, and they were fantastic! It had the same consistency as mashed potatoes but I loved the “crust” it formed on top, and the addition of diced onions gave it great flavor. We even used fat-free cottage cheese, and we felt it didn’t compromise the flavor or texture whatsoever- who knew to put cottage cheese (in place of milk, cream cheese, or heavy cream?)

The ingredients are what you would normally have on hand, and this recipe yielded fluffy potatoes. I had read reviews that there was still a small “bite” to the onions (despite being cooked in the oven), so we decided to sauté them in a little butter prior to adding them to the potatoes- and boy, are we glad we did. Next time, I will add some shredded Cheddar cheese, crumbled bacon, and chopped green onions for a “loaded” potato flavor.

3 large Idaho potatoes
1/4 cup (1/2 stick) butter, divided
1 cup cottage cheese (Used fat-free)
1/2 onion, diced (We sautéed them)
Salt and pepper

1. Preheat the oven to 350 degrees F.
2. Scrub the potatoes, slice them, and put in a pot with water to cover. Boil the potatoes until tender, then drain and mash them with 2 Tbsp of the butter.
3. Add the cottage cheese, onion, and salt and pepper to taste.

4. Stir the mixture gently, and then put in a greased casserole.

5. Dot with the remaining 2 Tbsp of butter and sprinkle with paprika.

6. Bake, uncovered, for 30 minutes.

Source: Paula Deen


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