Christopher Testani
We wish we could take credit for these double-dairy, paprika-dusted mashed potatoes, but we can’t. This masterpiece is courtesy of Dr. Andrew Stanek, father to BA's own Amiel Stanek.
Recipe information
Yield
12 Servings
Ingredients
5
pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
Kosher salt
1
garlic clove, finely grated
2
cups whole-milk cottage cheese
2
cups sour cream, divided
1
bunch scallions, thinly sliced, divided
Freshly ground black pepper
Hot smoked Spanish paprika (for serving)
Need to make a substitution?
Preparation
Step 1
Cook potatoes in a large pot of boiling salted water until tender, 20–25 minutes. Drain and return potatoes to still-hot pot. Add garlic, cottage cheese, 1½ cups sour cream, and all but ¼ cup scallions. Season generously with salt and pepper and mash with a potato masher until ingredients are incorporated but mixture is still coarse.
Step 2
Dollop remaining sour cream over potatoes; top with remaining scallions and several generous pinches of paprika.
Nutrition Per Serving
Calories (kcal) 280 Fat (g) 8 Saturated Fat (g) 6 Cholesterol (mg) 30 Carbohydrates (g) 41 Dietary Fiber (g) 4 Total Sugars (g) 5 Protein (g) 9 Sodium (mg) 160