• 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.
• 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.
• 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

• In a skillet melt the butter, add the mushrooms and cook on medium to high heat.
• 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.