Creamy, no-butter, Mash

Directions:

1. Peel and chop the potatoes into quarters. Put them in a large pot with 2L cold water and a generous pinch of salt.
2. Put this over a medium heat and bring the water to a boil. Once it’s bubbling, simmer until the potato is cooked through and fork tender. This should take about 10-15 minutes.
3. Meanwhile, use an immersion blender to blitz the cottage cheese in its pot – if you don’t have an immersion blender, tip it into a small food processor. Pulse it for about 30 seconds until smooth and creamy.
4. Strain the water from the cooked potatoes using a sieve or colander and allow them to steam dry for one minute.
5. While they are still warm, it’s time to mash! Either using a handheld masher, a potato ricer, or by passing them through a sieve, mash until the potato is lump-free and pillowy.
6. Return them back to the pot and, over a very gentle heat, add the blended cheese while stirring to combine. Give it a taste before seasoning with salt and pepper – do this to your own preference, and make sure to taste as you go.
7. Sprinkle with chopped chives and serve the creamiest mash potato of your life!