Source: dLife

Light and creamy mashed potatoes baked with with cheese, eggs, and nutmeg.

Servings

6 potatoes, fresh, medium , peeled (about 2 pounds)
0.5 oz light unsalted stick margarine , soft (equal to 1 tablespoon)
2 eggs
0.5 cup Cottage Cheese, 1% fat
0.75 cup low fat cheddar cheese, shredded
0.25 cup reduced fat sour cream
1.5 tsp salt (optional)
0.5 tsp black pepper , freshly ground
0.25 tsp ground nutmeg
1 cooking spray

1 Cut the potatoes into quarters and place in a medium size pot.
2 Add enough water to cover the potatoes and 1/2 teaspoon of the salt.
3 Cover pot and bring to a boil.
4 Simmer; covered for about 25 minutes; potatoes should be tender.
5 Preheat oven to 400 degrees F.
6 With a mixer, mash potatoes with the margarine.
7 Puree eggs and cottage cheese in a blender, and add to potatoes.
8 Add the cheese, sour cream, 1/2 teaspoon of salt, pepper, and nutmeg; mix well.
9 Spray nonstick cooking spray into an 8 cup casserole dish.
10 Add potato mixture to dish and bake in oven, uncovered, for 25 minutes. Top should be slightly brown.

You can make this ahead of time cover and refrigerate up to 8 hours. Uncover before baking and add 10 minutes to the cooking time.