Cook the Potatoes: Place chopped potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then reduce to maintain a gentle boil. Cook for 15-20 minutes until fork-tender and easily pierced.

Drain and Steam: Drain potatoes thoroughly and return to the hot pot. Let them sit for 2-3 minutes to allow excess moisture to evaporate. This prevents watery mashed potatoes.

Using a potato masher or fork, mash potatoes until smooth. You can leave some little bits in if you like. You could also use a hand mixer, but be very careful not to overmix. If you overmix, the potatoes get this glue like consistency! A potato masher or fork really is your best bet. Fold in the whipped cottage cheese, unsalted butter, milk and garlic powder (if using).

Add more milk until you reach your desired creamy consistency. Start with less and add more as needed.

Chop fresh dill, chives or parsley to sprinkle on your cottage cheese mashed potatoes.

Brown the butter: In a small skillet over medium heat, melt the butter and continue cooking until it turns golden brown and smells nutty (about 3-4 minutes). Watch carefully to avoid burning.

Toast the breadcrumbs: Add panko breadcrumbs to the brown butter and stir frequently until golden brown and crispy (2-3 minutes).

Cool slightly: Remove toasted panko crumbs from skillet and let cool for 1 minute. Then stir in the grated cheese, chopped chives and parsley or dill.

Apply and broil: Sprinkle evenly over your mashed potatoes and broil for 2-3 minutes until the cheese is melted and the top is golden.