Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Healthy Mashed Potatoes 14 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 This perennially popular side dish is often so laden with butter and hot cream that the flavor of the potato gets lost in the mashing. Our rendition derives its velvety texture from butter and skim milk, plus one secret ingredient. Ingredients 16 ounces small-curd low-fat cottage cheese 2 pounds small red potatoes, halved if large Coarse salt ¼ teaspoon freshly ground white pepper 2 tablespoons finely chopped fresh chives, plus stems for garnish 2 tablespoons unsalted butter, softened 2 tablespoon skim milk Directions Puree 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. Transfer potatoes to a large bowl. Add both pureed and whole-curd cottage cheese, pepper, chives, butter, and milk. Season with salt. Mash to desired consistency. Serve garnished with chives. Rate it Print