Reviewed: Sep. 20, 2006

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.

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Suefood

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Reviewed: Aug. 21, 2006

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.

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lacizimmer

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Jun. 27, 2006

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.

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darla

Cooking Level: Intermediate

Home Town: Dyersburg, Tennessee, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Feb. 9, 2006

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

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STACY_ANNE4

Cooking Level: Intermediate

Home Town: Johnsonburg, Pennsylvania, USA

Living In: Euclid, Ohio, USA

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Reviewed: Sep. 23, 2005

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

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Gracehatter

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

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Reviewed: Sep. 21, 2005

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.

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Sonya

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Jul. 21, 2005

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.

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KiraW

Cooking Level: Intermediate

Living In: Kamloops, British Columbia, Canada

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Reviewed: Jun. 20, 2004

This was a great recipe that wowed my wife when she arrived home from work.I did find that you might need to drain the cottage cheese over the sink before continuing.I added a little bit of garlic powder and some salt and pepper to liven it up a bit.

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GTHANG29

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Edmonton, Alberta, Canada

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Reviewed: Dec. 18, 2003

I baked instead of boiled the potatoes. Substituted mayo for sour cream. Served this recipe twice over Thanksgiving and it was a hit both times. I'll use this recipe often.

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Gourmet Booge

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Wheat Ridge, Colorado, USA

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Reviewed: Nov. 3, 2003

This was really excellent. If you use fresh or frozen raw hashbrown cut potatoes you don't have to cook them first. Definitely salt and pepper the potatoes before adding the other ingredients. I used full-fat cottage cheese and then low fat cheddar and sour cream and it came out great. To avoid runniness: take the cottage cheese and the sour cream and blend in the blender till smooth. Line a colander with cheesecloth and put in a bowl. Turn the cheese mixture in and let it drain for a couple of hours before continuing on with the recipe. I also threw in some cheddar with the cottage cheese and sour cream. Comes out really great that way. Thank you, Stephanie!

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MrsPinky

Cooking Level: Expert

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Reviewed: Oct. 18, 2003

I was craving cheesy mashed potaoes, and these were very good. I used nonfat cottage cheese (drained it first, and then blended it to make it smooth) and nonfat cream cheese. The cream cheese was the plain kind, so I just added some garlic, onion, and parsley. Very flavorful and creamy.

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KBURIE

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Reviewed: Mar. 3, 2003

I think that this recipe turned out wonderful. I didn't have the cottage cheese with chives or any chives on hand , so I substituted dried parsley, and added about 1 tsp salt and 1/2 tsp of pepper. Thanks Stephanie!.

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MONICA213

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Reviewed: Aug. 12, 2002

Would add salt and pepper to taste. Otherwise, great recipe!

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HOTDOGGIE

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Reviewed: Jan. 26, 2002

I got very disappointed by this recipe. Although my friends said it was very flavorful, and one of them thought it was the best potato dish she's ever had, it got really 'watery' - I guess it's because of the cottage cheese... or maybe cream? Anyway, by the time the potatoes were hardly baked, the rest was just a liquid. I've seen better baked potato dishes. The combination of ingredients is still very (!) tasty though, so I'd suggest boiling the potatoes, sauteing the onions and mixing that with the sour cream and cottage cheese and serving as a salad rather than as a baked dish. That'd be really yummy! :)

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Julia Zamorska

Cooking Level: Intermediate

Home Town: Poznan, Greater Poland, Poland

Living In: Los Angeles, California, USA

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Reviewed: Jan. 8, 2002

Every one that comes to my house loves this recipe. Even my kids who are fussy about potatoes but love cheese enjoy eating this for supper. Its even better the next day...

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KIMJ1

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Reviewed: Oct. 30, 2001

They were good, but very runny. I substituted fresh chives and regular sour cream for the onion and chive sour cream. I added parmesan cheese as well. Still a bit bland though.

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BGROADRUNNER

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Reviewed: Sep. 23, 2001

This dish came out too runny, and it was bland.

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GORET6

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Reviewed: Jul. 7, 2001

Good side dish I have been making it with my chicken dishes...

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VAGRANT

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Reviewed: Jun. 5, 2001

I used frozen shredded hash browns rather than fresh potatoes and dried minced onion, which made it even speedier. Also used my own seasonings rather than the chive cottage cheese. Turned out wonderfully. The cottage cheese and sour cream as the base were the winning combination.

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TAM LEA

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Reviewed: May 7, 2001

I served this dish for company, and all 9 of us really enjoyed the smooth texture and outstanding flavor!

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SHARON V

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