Reviewed: Jul. 22, 2007

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.

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26 users found this review helpful

Reviewer:

MAMASPICE

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Lakewood, California, USA

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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22 users found this review helpful

Reviewer:

GTHANG29

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Edmonton, Alberta, Canada

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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18 users found this review helpful

Reviewer:

MrsPinky

Cooking Level: Expert

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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12 users found this review helpful

Reviewer:

Suefood

Reviewed: Apr. 23, 2000

A great way to serve potatoes. My family loved it. I used fat-free sour cream and cottage cheese and added extra cheddar--it turned out well. You have to be sure to leave the dish UNCOVERED while baking, or the sauce will be too thin. Let it stand for 5-10 minutes before serving.

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9 users found this review helpful

Reviewer:

Lisa

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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6 users found this review helpful

Reviewer:

MONICA213

Reviewed: Feb. 12, 2007

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!

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5 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Mar. 29, 2008

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.

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3 users found this review helpful

Reviewer:

nkc1979

Cooking Level: Intermediate

Living In: Arlington, Virginia, USA

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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3 users found this review helpful

Reviewer:

lacizimmer

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

Reviewed: Dec. 24, 2010

I found this recipe while trying to find a mashed potato recipe which substituted milk, since I was out. I doubled the recipe and didn't use the oven at all. I boiled the potatoes quartered and drained when soft. I put them back in the pot to mix and mash with 1.5 lbs of fat free sour cream, 2 lbs of nonfat cottage cheese, 1/2 an onion and 3 oz of bacon flavored chips, and salt and pepper to taste. I topped the serving with Mexican blend shredded cheese and melted on top in microwave. My daughter loves it and I love that it's lower in fat and calories!

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2 users found this review helpful