Make-Ahead Whipped Potato Bake

Makes 8 servings

4 large potatoes
1 cup creamed cottage cheese
1/2 cup sour cream
1/4 cup soft butter
Salt and pepper to taste
1/4 cup grated Parmesan (optional)
2 tbsp melted butter

Cook peeled potatoes in salted water, drain and mash. Add cottage cheese, sour cream and soft butter. Beat with electric beater until smooth. Add salt and pepper to taste. Spread in a buttered, shallow baking dish (shallow so it will reheat quickly) not quite full as it will puff up a bit during baking. Sprinkle with Parmesan and drizzle with melted butter.

Cover with foil or plastic wrap and refrigerate up to 24 hours. Remove from refrigerator one hour before reheating. Bake, uncovered, in a preheated 400 F oven for 20 minutes or until piping hot.