Photo by Christopher Testani
We wish we could take credit for this double-dairy, paprika-dusted masterpiece of a mash, but we can't. The dish 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" 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)
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, 1 1/2 cups sour cream, and all but 1/4 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.
Recipe notes
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