Sour Cream Mashed Potatoes with Paprika

By LRay

Bon Appetit, November 2015, page 95.

We wish we could take credit for this double-dairy, paprika-dusted masterpiece of a mash, but we can’t. The dish is courtesy of Dr. Andrew Stanek, father to BA's own Amiel Stanek.

Ingredients

• 5 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
• Kosher salt
• 1 garlic clove, finely grated
• 2 cups whole-milk cottage cheese
• 2 cups sour cream, divided
• 1 bunch scallions, thinly sliced, divided
• Freshly ground black pepper
• Hot smoked Spanish paprika (for serving)

Preparation

Step 1

Cook potatoes in a large pot of boiling salted water until tender, 20–25 minutes. Drain and return potatoes to still-hot pot. Add garlic, cottage cheese, 1½ cups sour cream, and all but ¼ cup scallions. Season generously with salt and pepper and mash with a potato masher until ingredients are incorporated but mixture is still coarse.

Dollop remaining sour cream over potatoes; top with remaining scallions and several generous pinches of paprika.