3½ pounds baking potatoes, peeled and cut into 1-inch cubes
1 onion, chopped
3 stalks celery, cut in half (or celery seed)
12 cloves garlic, peeled
½ teaspoon salt
¾ cup cottage cheese
½ cup buttermilk
2 to 4 tablespoons chopped fresh basil
1 teaspoon salt
¼ teaspoon black pepper
Cook potatoes, onion, celery, garlic and salt until potatoes are tender. Remove and discard celery. Mash potatoes. Blend cottage cheese and milk together until smooth. Add to the potatoes along with remaining ingredients, mixing until smooth. Reheat over very low heat.
Serves 8.
From homecooking.about.com.
