Lucy Lyn's Potato Casserole

A simple but delicious family favorite passed down from a very eccentric great-aunt to a slightly less eccentric aunt, (who, truth be told, recorded the recipe but assigned the actual cooking duties to my talented uncle), to me. A highlight of every family function, always doubled, sometimes quadrupled. Most recently, my uncle brought it to my parents' Labor Day cookout, and I've already bought potatoes to prepare it at home as soon as the weather cools.

Ingredients:
6-8 large red potatoes
1 pint sour cream
1 pint large-curd cottage cheese
garlic salt, onion salt, salt, and pepper to taste

Directions:
Bring water, (enough to cover potatoes by 1 inch), to a boil. Quarter potatoes. Add potatoes to water; maintain a boil. Gently boil potatoes until tender, 15 to 20 minutes, and drain in a colander. Combine all ingredients. Hand mash. Bake covered at 350 degrees for approximately one hour, uncovering during the last ten minutes to brown. Serve hot. Can be prepared in advance and reheated in the oven prior to serving.