soured cream Mashed Potatoes With Paprika

Ingredients for soured cream Mashed Potatoes With Paprika

• 2.3kg Yukon Gold potatoes, peeled, cut into 2" pieces

• Kosher salt

• 1 garlic clove, finely grated

• 475ml whole-milk cottage cheese

• 475ml soured cream, divided

• 1 bunch spring onions, thinly sliced, divided

• Freshly ground black pepper

• Hot smoked Spanish paprika (for serving)

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, 350ml soured cream, and all but 60ml spring onions. Season generously with salt and pepper and mash with a potato masher until ingredients are incorporated but mixture is still coarse.

Dollop remaining soured cream over potatoes; top with remaining spring onions and several generous pinches of paprika.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.