4.7 | lb | russet potatoes |
2.1 | sticks | butter |
0.8 | cup | half and half |
1.33 | tsp | garlic powder |
1.33 | tsp | salt |
0.67 | tsp | black pepper |
0.67 | cup | parmesan cheese |
3 | tbsp | margarine or other butter replacement |
Part 1:
Make the potato topping.
Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
Add the parmesan cheese to the potatoes. Stir until well combined.
NOTE: Remember to set some potatoes off to the side and mash them with margarine/plant milk instead for the lactose intolerant folk.
https://www.thewholesomedish.com/the-best-classic-shepherds-pie/