Ingredients

serves 8

　　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 tablespoons skim milk

　　

Step 1

Purée 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.

　　

Step 2

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

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.