Sour Cream Mashed Potatoes with Paprika
5 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
1 garlic clove, finely grated
2 cups whole-milk cottage cheese
2 cups sour cream, divided
1 bunch scallions, thinly sliced, divided
Freshly ground black pepper
Hot smoked Spanish paprika (for serving)
Cook potatoes in a large pot of boiling salted water until tender, 20–25 minutes. Drain and return potatoes to still-hot pot. Add garlic, cottage cheese, 1½ cups sour cream, and all but ¼ cup scallions. Season generously with salt and pepper and mash with a potato masher until ingredients are incorporated but mixture is still coarse. ?
Dollop remaining sour cream over potatoes; top with remaining scallions and several generous pinches of paprika.