Peel the potatoes. Then, cut them into even-sized pieces, about 1-2 inches in size. Also, peel the garlic cloves and cut each end off.

As an option, add the chopped potatoes to a large bowl of cold water. Let them soak for 20-30 minutes to remove some starch. Once done, drain the potatoes.

Add the chopped potatoes and garlic cloves to a large pot filled with cold water. Add about one tablespoon of salt to the water. Bring everything to a boil. Once boiling, cook for 15-20 minutes, until the potatoes are fork-tender.

Once cooked, drain the potatoes and garlic in a colander, ensuring all excess water is removed.

While the potatoes are draining, whip the cottage cheese in a blender or food processor until smooth and creamy.

In the same pot, add the light butter and milk. Melt the butter over low heat.

Add the drained potatoes and garlic back to the pot with the milk and butter. Also, add the onion powder, salt, and pepper. Next, mash until smooth using a potato masher. For extra fluffiness, use a potato ricer.

Once mashed, gently fold in the whipped cottage cheese until fully combined, being careful not to over-mix to keep the potatoes light and fluffy. Taste, adjust the seasoning as necessary, serve, and enjoy!