Kat Can Cook

0 In a large pot, add potatoes and fill with cold water until it just covers the top of the potatoes. I use a large stockpot for this so I can blend right in the pot, but you can use a smaller pot and transfer the cooked potatoes to a large bowl if that’s what you have.  More on that later.
1 Over medium-high heat, bring the covered pot to a boil, uncover, and then reduce the temperature to medium-low.  Cook for about 20 minutes, until they are quite soft and the potatoes easily take a fork sliding into them.
2 While the potatoes are cooking, add cottage cheese, garlic powder, 2 teaspoons of salt, ½ teaspoon of pepper, and the chicken stock to a large blender.  Blend for about 2 minutes until smooth, scraping the sides of the blender as needed.
3 Drain the potatoes and add them back to the pot.
4 Add in the butter and half and half and use a handheld mixer or potato masher to mash them until very smooth. 
5  Add the blended cottage cheese to the potatoes and mix it in by hand so the seasoning is well distributed.
6 Taste and add more salt if needed, I usually add another ½ to 1 teaspoon of salt.
7 Transfer to a platter or individual plates, top with chives. 
8 I like to serve with any red meat, chicken, lamb, or pork dish you desire. Enjoy!