1 cup (8 oz.) small-curd cottage cheese
1/2 cup sour cream
1/2 cup cubed process cheese (Velveeta)
1 tbsp. dried minced onion
2 garlic cloves, minced
1/2 tsp. salt
Paprika and minced chives, optional
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| CREAMY RED POTATOES | |||
| Yields about 8 servings | |||
| 7 cups uncooked red potatoes 1 cup (8 oz.) small-curd cottage cheese 1/2 cup sour cream 1/2 cup cubed process cheese (Velveeta) 1 tbsp. dried minced onion 2 garlic cloves, minced 1/2 tsp. salt Paprika and minced chives, optional |
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| Place the potatoes in a slow cooker. In a blender or food processor, puree cottage cheese and sour cream until smooth. Transfer to a bowl; stir in the process cheese, onion, garlic and salt. Pour over potatoes and mix well. Cover and cook on low for 5-6 hours or until potatoes are tender. Stir well before serving. Garnish with paprika and chives, if desired. | |||