Ingredients:
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8 PEI potatoes
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2 cups cottage cheese (put in blender to make curd smaller)
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1/2 cups Purity sour cream
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3 Tbsp. finely chopped green onion
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1 1/2 Tsp. salt and pepper to taste
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4 Tbsp. melted ADL butter
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1/2 cup sliced almonds
Directions:
Cook PEI potatoes until soft and place in large bowl. Mash with potato masher.
Add cottage cheese, Purity sour cream, onion, salt and pepper. Mix well.
Place in shallow pan.
Sprinkle with almonds and brush with melted butter.
Bake at 350 F for 30 to 45 minutes or until bubbly.
Serves 6 to 8.