Baked Mashed Potatoes

4 large potatoes (about 2 lbs.) peeled and quartered
1/4 c. milk
1/2 tsp. salt
2 T butter melted, divided
1 egg, beaten
8 oz. sour cream
1 c. small-curd cottage cheese or ricotta cheese
5 green onions, finely chopped
1/2 c. Ritz style crackers

Cook potatoes until tender; drain. Place in a large bowl. Add milk, salt and 1 butter; beat until light and fluffy. Fold in egg, sour cream, cottage or ricotta cheese and onion. Place in a greased 1 1/2 qt. baking dish. Combine the cracker crumbs and remaining butter; sprinkle over potatoes.

Bake, uncovered, at 350F for 20-30 minutes or until crumbs are lightly browned.

YIELD: 4-6 servings
This dish can be made ahead and refrigerated. Sprinkle crumbs on top just before baking.