5 pounds Yukon Gold potatoes, washed, peeled, and sliced into 2-inch pieces
2 C. plain Wünder Creamery quark, divided
4 Tbsps. unsalted quality butter, divided
1 bunch scallions, thinly sliced, divided
Freshly ground black pepper
Hot smoked Spanish or Hungarian paprika (for serving)
Cook potatoes in a large pot of boiling salted water until easily poked with a fork, 20–25 minutes. Drain and return potatoes to the still-hot pot, over medium heat. Add 1 and 3/4 cup of quark, 3 tablespoons butter, and all but ¼ cup scallions. Season generously with salt and pepper and mash with a potato masher (or fork) until ingredients are incorporated but the mixture is still somewhat lumpy.
Dollop remaining quark over potatoes and a tablespoon cube of butter; top with scallions and several generous pinches of paprika.