6 medium Idaho potatoes, peeled and quartered
1 cup cottage cheese
1/2 C skim milk
salt & pepper
Put potatoes into a pan of cold water, bring to a boil, lower heat to medium. Cook until potatoes are fork tender, about 20 minutes. Drain potatoes.
In a blender or using a stick blender, process cottage cheese and milk until smooth.
Mash potatoes with a potato masher or ricer and add 1/2 of cottage cheese mixture. Mix and add more if potatoes are too dry. Add Butter Buds to taste. Add pepper. You probably will not need salt as cottage cheese and Butter Buds are salty.