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4 large potatoes (about 2 pounds), peeled and quartered
1/4 cup milk
1/2 teaspoon salt
2 tablespoons butter or margarine, melted, divided
1 egg, beaten
1 cup (8 ounces) sour cream
1 cup small-curd cottage cheese
5 green onions, finely chopped
1/2 cup crushed butter-flavored crackers
Cook potatoes until tender; drain. Place in a large bowl. Add milk, salt and 1 tablespoon 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. Editors Note: This dish can be made ahead and refrigerated. Sprinkle crumbs on top just before baking.
© Copyright Reiman Publications, 1993-1997
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