| 4 baking potatoes (1 1/2 lb) - Yukon Gold are good | |
| 2 T butter | 2 C potato water |
| 1 C chopped carrots | 1 1/2 C whole milk |
| 1 medium onion, chopped | 1 C shredded cheese (cheddar) |
| 1 t. bouillon | salt and pepper to taste |
Cut and boil potatoes and carrots in large pot until just soft. Drain all but about 2 C of water. Mash potatoes coursely in pot.
Saute butter and onion in pan. Add onion/butter to potatoes. Add bouillon and milk and heat on low. Add cheese until melted. Salt and pepper to taste.
Can easily make a double batch.