Ingredients

3 pounds Potatoes, peeled

32 ounces Cottage Cheese, large curd

1 stick Butter, salted

1/4 teaspoon Ground Pepper

Preparation

Cut the potatoes into to evenly-sized cubes and boil until fork tender.

While the potatoes are boiling, use cheesecloth to fully drain the cottage cheese until dry. (Alternative: use dry curd cottage cheese if you can find it.)

When the potatoes are fork tender, drain the water. Add the cheese and butter, and add pepper to taste.

Mash very well so there are no lumps. Let cool.

Put aside until the Pyrohy dough is ready. Can be made a day ahead and refrigerated until ready to use.