1 lb potatoes
1/3 c cottage cheese
1 egg
1 Tbsp butter, plus a little more, softened
1 green onion, diced (white part only)
Salt and white pepper


Preheat oven to 425 degrees F.
Weigh potatoes. Don’t guess. Cook potatoes in a pressure cooker, 20-25 minutes.
In a stand mixer bowl or large bowl, use mixer to beat place egg, butter and cottage cheese until fluffy.
Using a potato ricer, rice potatoes into the bowl. Add diced green onions and beat with mixer until all blended together.
Put mixture into greased mini muffin tins. (If making ahead, cool completely, cover with plastic wrap and refrigerate. Let them come back to room temperature before baking.)
Bake in oven for 25 minutes. The potatoes should puff up and get slightly brown on top.

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