8 to 10 large potatoes
1/2 pt. sour cream
1/2 pt. cottage cheese (small curd)
1 tsp. onion salt
pepper to taste
1 tbsp. butter
paprika

Peel, boil and drain the potatoes. In large bowl, beat the potatoes until smooth. Add the sour cream, cottage cheese, onion salt and pepper and beat again to mix well. Ignore the lumps from the cottage cheese. They will disappear in the baking. Spread the potato mixture in the well-greased 13 x 9-inch baking dish. Top with butter and sprinkle with paprika. At this point, you can go ahead and bake the potatoes or you can refrigerate them for up to 24 hours.

Bake in a 350°F oven for 1/2 hour (45 minutes if they have been in the refrigerator).

Serves 10 to 12.