1. Add the cleaned, cut potatoes into a pot, cover with water, pinch of salt and bring up to boil. Cook until done +- 15 to 20 minutes depending on the size. When you can get a fork or knife through they are done. Remove from the stove and drain the water through a colander. Give them a good shake in the colander and then return them to the same pot. The idea is to get the milk and butter in while the potatoes are hot.
2. Now get the heat to medium not high and with the shaken cooked potatoes in, add the melted butter and milk and use a masher to get everything together. This should take a minute or less. Turn the stove off.
3. Now add the potatoes into a food processor. Add the cottage cheese, sour cream, tahini and mustard, set the machine on 1 or 2 low spin just to mix it all up and then on on high for a couple of seconds. Stop and set the machine to slow while pouring the olive oil through the nozzle. Season to taste.

Mushrooms

1. In a skillet melt the butter, add the mushrooms and cook on medium to high heat.
2. Add the soy and hoisin sauce, stir, add the handful of spinach, a drizzle of water cook for a minute and remove from the stove. Serve with mashed potatoes and a sprinkle of toasted sesame.