Whipped Potatoes with Parmesan and Chives

 8 medium baking potatoes, peeled and quartered, about 3 pounds after peeling

1/2 tsp salt

3/4 cup cottage cheese

3/4 cup skin milk

salt and pepper to taste

2 TBSP grated Parmesan cheese

1 TBSP melted butter

snipped fresh chives

1. In a large pot, cover potatoes with cold water, add 1/2 tsp salt, and bring to a boil; cover and cook until fork-tender, about 20 minutes. Drain well, making sure potatoes are completely dry. Using a potato masher, mash potatoes by hand, transfer to electric mixer.

2. In a blender, combine cottage cheese and skim milk. Blend until smooth. Add potatoes and whip until fluffy. Season to taste with salt and pepper. Transfer to a shallow baking dish, smooth top of potatoes and sprinkle evenly with Parmesan, than drizzle with melted butter. Brown under broiler until golden. Snip fresh chives on top of potatoes as garnish. 

Makes 10 cups (64 calories in 1/2 cup)