This was a nice side dish for dinner last night. It wasn’t quite as creamy as I had hoped, but it was still good. When I read the ingredients, the Velveeta seemed out of place, and it still seemed out of place after we made it. If I make this again, I’ll cut out the Velveeta entirely and add more cottage cheese in its place.
6 cups cubed red potatoes
1 cup cottage cheese
1/2 cup sour cream
1/2 cup Velveeta
1 tablespoon dried minced onion
2 garlic cloves, minced
1/2 teaspoon salt
Put the potatoes in the crockpot. In a bowl, mix the cottage cheese and sour cream until smooth. Stir in the Velveeta, onion, garlic and salt. Pour over potatoes and mix well.
Cook on low for 5-6 hours. Stir before serving. Garnish with paprika and chives if desired. We used a little paprika.