3 large potatoes, peeled and quartered
1 1/2 tablespoons butter
3/4 cup kosher salt
2 eggs, beaten
2 tablespoons milk
4 teaspoons honey
2 tablespoons lemon juice
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pie pan.
In a large bowl, mix the potatoes, butter butter, salt, beaten eggs, milk, honey, lemon juice and remaining 1 1/2 tablespoons butter; add to the mixture just until just blended. Pour filling into pie crust. Top with potato salad (which may be served as is or refrigerated).
Cover pie and refrigerate for 2 hours, or until serving time, at 115 minutes.
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