Instructions: Remove roots, outer leaves, and tops from leeks, leaving 6 inches of each leek; cut each in half lengthwise. Place leeks and potatoes in a Dutch oven; cover with water. Bring to a boil; reduce heat, and simmer 20 minutes or until tender. Drain well; set potatoes aside. Position knife blade in food processor bowl. Add leeks and cottage cheese; process until smooth.

Combine potatoes, leek mixture, and remaining ingredients in a bowl; beat a medium speed of an electric mixer until smooth.

Yield: 11 servings (serving size: 1/2 cup)

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