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In a large pot, boil 3 qt chicken bone broth with the 5 lb cubed potatoes and 1 tbsp salt until fork tender.
Once tender, strain the pot with a bowl underneath to reserve the bone broth for another recipe like potato soup.
Add 1 cup of the reserved bone broth and the 1.5 cups cottage cheese to a blender and blend until smooth.
Pour the mixture over the drained potatoes and use a hand mixer to blend until creamy.
Add 1 egg and 0.5 tsp butter extract. Mix again.
Salt and pepper to taste. Taste test no fewer than five times to confirm your official status as a Pro-Tay-Toe Professional.