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This is one comforting side dish that you can prepare ahead. My brother was always quick to dive into these creamy and fluffy potatoes when Mom served them with dinner. My sisters and I kept out eyes on him to be sure we'd get our fair share.
4 large potatoes (about 2 pounds), peeled and quartered
1/4 cup milk
1/2 teaspoon salt
2 tablespoons butter or margarine, melted, divided
1 egg, beaten
1 cup (8 ounces) sour cream
1 cup small-curd cottage cheese
5 green onions, finely chopped
1/2 cup crushed butter-flavored crackers
Cook potatoes until tender; drain. Place in a large bowl. Add milk, salt and 1 tablespoon butter; beat until light and fluffy. Fold in egg, sour cream, cottage cheese and onions. Place in a greased 1-1/2-qt. baking dish. Combine the cracker crumbs and remaining butter; sprinkle over potato mixture. Bake, uncovered, at 350° for 20-30 minutes or until crumbs are lightly browned. Editor’s Note: This dish can be made ahead and refrigerated. Sprinkle crumbs on top just before baking.
Darlis Wilfer
Phelps, Wisconsin
© Copyright Reiman Publications, 1993-1997
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