Potatoes with Curd Cream

Ingredients

Potatoes 1000 g

Cottage cheese 200 g

Garlic 3 cloves

Sour cream 3 tbsp

Herbs

Salt

Pepper

Boil the potatoes in salted water until tender. Place the cottage cheese in a blender, add sour cream, salt, and pepper, and blend until smooth. If you prefer a thicker cream, add less sour cream; if you prefer a thinner cream, add a couple more tablespoons than the recipe calls for.

Finely chop the herbs, add them to the blender, and blend again. Press the garlic through a garlic press directly into the mixture and mix.

Cut the hot potatoes in half lengthwise. Spread the thick cream on each half, and simply pour the thin cream over the potatoes.

Bon appétit!