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Sour Cream Mashed Potatoes with Paprika



5 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces

Kosher salt

1 garlic clove, finely grated

2 cups whole-milk cottage cheese

2 cups sour cream, divided

1 bunch scallions, thinly sliced, divided

Freshly ground black pepper

Hot smoked Spanish paprika (for serving)


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. ?

Dollop remaining sour cream over potatoes; top with remaining scallions and several generous pinches of paprika.