3 pounds russet potatoes, peeled and cut into 1-inch pieces
4 teaspoons salt, divided
6 tablespoons butter
¼ cup half-and-half
1 large egg
1 teaspoon minced garlic
½ teaspoon ground black pepper
Instructions
In a large stockpot, bring potatoes, 3 teaspoons salt, and cold water to cover to a boil over medium-high heat; reduce heat, and simmer until potatoes are tender, about 10 minutes.
Drain potatoes well, and transfer to a large bowl. Add butter and half-and-half; beat with a mixer at medium speed until very smooth. Beat in egg, garlic, pepper, and remaining 1 teaspoon salt until combined. Use immediately.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/lamb-shepherds-pie-recipe/