Ingredients

16 ounces small-curd low-fat cottage cheese

2 pounds small red potatoes, halved if large

Coarse salt

1/4 teaspoon freshly ground white pepper

2 tablespoons finely chopped fresh chives, plus stems for garnish

2 tablespoons unsalted butter, softened

2 tablespoon skim milk

Preparation

Puree half of the cottage cheese in a blender; set aside. Cover potatoes with water by 1 inch in a medium saucepan. Add a large pinch of salt. Bring to a boil. Reduce to a simmer, and cook until tender, about 15 minutes. Drain.

Transfer potatoes to a large bowl. Add both pureed and whole-curd cottage cheese, pepper, chives, butter, and milk. Season with salt. Mash to desired consistency. Serve garnished with chives.