Ingredients
- 1 large Sweet Onion
- 4 (ish) large Russet Potatoes *you will want to have about 4 to 6 cups of potatoes when cut
- 1/2 cup of Heavy Cream
- 8 tablespoons of Butter + 3 tablespoons of Butter
- Salt
- Pepper
- 2 teaspoons of Onion Powder
- 2 teaspoons of Garlic Powder
- 1/2 tablespoon of Soy Sauce
- 1.5 cups of Cottage Cheese
- 2 Eggs
- 1 cup of Sharp Cheddar Chees
- Dried Parsley
Instructions
- Peel the potatoes and cut them into larger, even chunks. Add to a pot and cover with water and add a 1/2 tablespoon of salt. Bring to a boil and boil until fork tender.
- Dice the onion very small, add 3 tablespoons of butter to a skillet, and then add the onions. Sauté until golden brown. Season with the onion powder, garlic powder, black pepper to taste, and the soy sauce. Sauté again for a few minutes after adding the extras. Remove from heat.
- While the potatoes boil, melt the 8 tablespoons of butter on low. Season with some salt, pepper, and dried parsley. When the butter is melted, turn off the heat and add the heavy cream.
- Drain the potatoes and add them back to the pot, then add the cream and butter mixture. Mash the potatoes until creamy. Add the onions and mix well to combine. Taste and see if the potatoes need more salt.
- In a separate bowl, add the cottage cheese. You want to have hardly any liquid from the cottage cheese so try to drain that before adding. Whisk the two eggs and add to the cottage cheese and mix well. Season with a pinch of salt and pepper.
- Heat your oven to 350°. Spray a 9 x 13 casserole dish with a non stick spray of your choice or rub down with butter.
- Fold the cottage cheese mixture into the mashed potatoes.
- Top with the cheddar cheese and parsley.
- **At this point the potatoes can be covered and refrigerated overnight, then taken out 30 minutes before baking, then baked according to the directions.
- Bake for 35 minutes or until the casserole is “puffy,” especially in the center, and the cheese is golden brown and bubbly. **please note that every oven bakes differently and to keep an eye on the bake time the first time you bake this in YOUR oven.
- Serve immediately, these reheat really well also.
- **to reheat, place in a cold oven, covered in a piece of foil. Turn the oven to 375° and once the oven reaches temp bake for about 15 minutes more and remove.