4 c. Yukon gold potatoes (about 6 medium), cooked with 2 tsp. sea salt, coarsely mashed
3 c. cottage cheese
3/4 c. sour cream
1 1/2 tsp. finely grated onion
1 1/2 tsp. sea salt
1/8 tsp. pepper
1/2 c. chopped toasted almonds
No nutrition information available
Mash potatoes thoroughly, add no milk or butter.
Combine together cottage cheese, sour cream, onion, salt and pepper.
Alternating potatoes and cheese mix well.
Spoon into shallow, buttered 2 qt. casserole.
Brush surface with melted butter
Bake at 350° for 30 minutes.
Sprinkle with toasted almonds.
Place under broiler to brown surface.