Cook potatoes until tender; drain. Place in a large bowl. Add milk, salt
and 1 Tbsp butter; beat until light and fluffy. Fold in egg, sour cream,
cottage cheese and onions. Place in a greased 1 1/2-qt baking dish. Combine
the cracker crumbs and remaining butter; sprinkle over potato mixture.
Bake, uncovered, at 350 for 20-30 mintues or until crumbs are lightly
browned.
Per serving: 425 Calories; 11g Fat (23% calories from fat); 20g Protein;
63g Carbohydrate; 71mg Cholesterol; 839mg Sodium
NOTES : This dish can be made ahead and refrigerated. Sprinkle crumbs on
top just before baking.
Recipe by: Darlis Wilfer (ToH Oct/Nov 95) Posted to TNT - Prodigy's Recipe
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