This is a great twist on a classic Thanksgiving dish: mashed potatoes. It’s easily prepared ahead of time and travels beautifully.
4 large potatoes – peeled & quartered
1/4 cup 1% low-fat milk
1/2 teaspoon salt
2 tablespoons butter – melted & divided
1 egg – beaten
1 cup fat-free sour cream – (8 oz)
1 cup nonfat cottage cheese
5 green onions — finely chopped
1/2 cup reduced fat butter crackers – crushed
Cook potatoes until tender; drain. Place in a large bowl. Add milk, salt and 1 Tbsp butter; beat until light and fluffy. Fold in egg, sour cream, cottage cheese and onions. Place in a greased 1 1/2-qt baking dish. Combine the cracker crumbs and remaining butter; sprinkle over potato mixture. Bake, uncovered, at 350 for 20-30 minutes or until crumbs are lightly browned.