• Prep Time: 45m
  • Cook Time: 30m
  • Total Time: 1h 25m
  • Serves: 12 people


  • 5 lb Lumper potatoes, peeled, cut into 2-inch pieces salt
  • 1 garlic clove, finely grated
  • 2 c whole-milk cottage cheese
  • 2 c sour cream, divided
  • 1 bunch scallions, thinly sliced, divided
  • Freshly ground black pepper
  • Hot smoked Spanish paprika (for serving)


  1. 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, 1½ cups sour cream, and all but ¼ cup scallions. Season generously with salt and pepper and mash with a potato masher until ingredients are incorporated but mixture is still coarse.
  2. Dollop remaining sour cream over potatoes; top with remaining scallions and several generous pinches of paprika.