Ingredients Jump to Instructions ↓

  1. 3/4 cup cottage cheese

  2. 1/2 cup buttermilk

  3. 3-1/2 pounds russet potatoes, peeled and cut into 1-inch cubes

  4. 1/2 teaspoon kosher salt

  5. 1 medium sweet onion, chopped

  6. 3 stalks celery, cut in half

  7. 8 cloves garlic, peeled

  8. 2 Tablespoons chopped fresh basil

  9. 1 teaspoon kosher salt or to taste

  10. Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Place cottage cheese and buttermilk in a blender and pulse until smooth. Set aside.

  2. 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.

  3. 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.)

  4. Reheat over very low heat, stirring often, before serving.

  5. Yield: 8 servings


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