6 med. potatoes, boiled
2 c. cottage cheese
1/2 c. yogurt or sour cream
1/2 tsp. salt
1/2 tsp. black or white pepper
1 unbaked 9 or 10 inch pie shell
2 tbsp. butter
1/2 c. grated Parmesan cheese
10 cherry tomatoes, halved or tomato slices, halved

Peel the potatoes; mash well. Mix potatoes with cheese, yogurt, salt, and pepper. Brush pie shell with mustard. Fill with half the potato mixture. Layer cheese slices over potatoes. Top with remaining potatoes. Dot with butter. Sprinkle with Parmesan cheese. Bake at 375 degrees for 45 minutes. Arrange tomato slices around pie 10 minutes before done. Let pie sit 10 minutes before slicing.

Note: Pie shell can be omitted or substituted with graham cracker pie shell for a sweeter taste.