Garlic Mashed Potato Topping
Makes about 6 cups
  • 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
  1. 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.
  2. 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