We made this recipe last night with a few variations. It was great. Instead of boiling the potatoes, I took red potatoes (instead of 5 I used 6 very large potatoes) and microwaved them-we cut them up with the skins on. Quick and less mess. I did not have chive cottage cheese so I used regular--omitted the onion--added some garlic salt, and pepper to taste--and 1/3 cup of parmesan cheese. It was not at all runny, was plenty yummy, and the family went nuts on it!

I did my own thing after reading this recipe. I grated the potatoes and tossed them with salt, pepper and cottage cheese. I put it in a baking dish, topped it with shredded cheddar cheese and baked at 350 for 40-45 mins. I think it would be good mixing the cheddar cheese in before baking. Anyway, it made a sort-of half mashed potato/half hashbrown kind of thing. It's fun to experiment.

I fixed this for Easter dinner and was disappointed. My guests all loved it, but for me it seemed to not have much flavor. I'll stick to my old cheesy potato recipe!

it was ok. I added some garlic powder to it, for a little more flavor.

This recipe is very similar to one by Paula Deen on the Food Network. I sliced up my potatos and boiled them for a quicker cooking time and easier mashing. Used fat free cottage cheese and ommited the sour cream. Added a few pats of butter and folded in a sauteed chopped onion for rich flavor. Topped the mixture with Mexican cheese blend, salt and pepper. Baked in a 9 x 12 dish. I was terrified of failure when I scooped them out and they were runny (!) however they did set up nicely after sitting for a bit while my meatloaf rested. I suggest draining the cottage cheese. A good recipe when you want something tasty that will not be covered in gravy, but I am still searching for my all-time favorite potato recipe.

Well, I would of given it a 3 (it was edible, just way too bland even after I doctored it up), but when DH said "put this on your don't make again list" I had to go with a 2. Sorry, just wasn't for us.

Very nice potato dish. I needed to use up some ricotta so subbed that for the cottage cheese. I grated the onion for more flavor. Made just the right amount for the two of us with leftovers for lunch.

I served this at a bridal shower, and several people said they liked it. However, this dish didn't really impress me - it was a little on the bland side.

Well I couldn't find chive-flavored cottage cheese so I added snipped fresh chives to the regular stuff. With the addition of a little salt and pepper, this was so delicious. Husband wasn't impressed but then he doesn't much care for mashed potatoes anyway. Thanks, Stephanie. I'll be making this again!

This is a great recipe. The trick is to be sure you cook it long enough, and it will not be runny. I added 1/2 cup chopped chives to the cottage cheese and omitted the onion. I added 1/4 cup Parmesan and salt and pepper. Terrific. Also, I measured my potatoes. There was approximately 3 cups after cubing them.

Very tasty! I loved the consistancy. It was a little runny right out of the oven, but set up nicely as it cooled down. Did add salt, pepper, parsley, and garlic to give it a little flavor since I couldn't find chive-flavored cottage cheese. I think next time I will add more cheddar too, just to make it cheesier.

I goofed on this and mashed the potatoes before adding ingredients, and it was good - didn't think my husband would like it at all, but he raved about it! Will have to try it with cubed potatoes next time though.

LOVED THIS RECIPE! Next time I think I will add cornflakes or Special K on top too.

We made the leftovers into potato pancakes...WOW!

Like other reviews mine came out runny but it was still good. My family seemed to all like it, I will probably make it again.

I found the onion in it to be a little much. I did try it with less onion and lightly fried up. It was a lot better. I also used dry curd cottage cheese so it wouldn't be as runny. I also added a small amount spices to give it a little extra boost.