I use a potato ricer when making this dish to eliminate lumps. If you don't like green onions (like my husband), simply eliminate them or substitute with a teaspoon or two of dried, minced onions.
4 large potatoes, peeled and quartered
¼ cup milk
½ teaspoon salt
2 tablespoons butter or margarine, melted & divided
1 egg, beaten
1 cup (8 oz.) sour cream
1 cup small-curd cottage cheese
5 green onions, finely chopped
½ cup crushed butter-flavored crackers
Cook potatoes until tender; drain. Place in a large bowl. Add milk, salt and 1 tablespoon butter; beat until light and fluffy. Fold in egg, sour cream, cottage cheese and onions. Place in a greased 1 ½ quart baking dish. Combine the cracker crumbs and remaining butter; sprinkle over potato mixture. Bake, uncovered, at 350 degrees for 20-30 minutes or until crumbs are lightly browned.