Ingredients
Units
Scale
- 3 large Idaho potatoes
- 2 Tablespoons butter
- 1 cup reduced-sodium cottage cheese, 2%
- 1 Tablespoon Extra-Virgin Olive Oil
- 1/2 onion, diced
- Paprika
Instructions
- Preheat oven to 350°F. Spray an 8×8 pan with cooking spray.
- Cut onions into slices and then dice into tiny pieces.
- Heat a skillet over medium-high heat. Add 1 Tablespoon oil, when the skillet is hot, add the diced onion.
- Cook, stirring constantly, 5-8 minutes, until the onions turn soft and a pale golden color. If the onions brown too fast, turn down the heat.
- Scrub the potatoes, dice them, and put in a pot with water to cover.
- Boil the potatoes until tender, drain, and return them to the original pot.
- Mash the potatoes with 1 Tablespoon of butter.
- Add the cottage cheese, sautéed onion, and pepper to taste.
- Stir the mixture in gently, and then put in prepared pan.
- Dot with the remaining Tablespoon of butter and sprinkle with paprika. Bake, uncovered, for 30 minutes.
Notes
*I didn’t weigh the potatoes – depending on the bag & size of the potatoes, I say 3 large, but it can be 6 small.
*Sometimes I add a little more cottage cheese – it just makes them creamier. I didn’t add salt as I find the cottage cheese provides enough.
*I sauté the onion ahead of time – this makes it softer in the potato mixture vs a crunch of raw onion (even though it cooks a bit). It adds more flavor!
- Prep Time: 10
- Cook Time: 35
- Category: side dishes