Difficulty: Easy - for beginners
Serves: 6 - 8
Dietary guidance: n
2 Pounds sliced Large (winter) Carrots
2 Pounds Sliced / not diced unions
6 Pounds potatoes
1 and 1/8 stick of butter
4 TBS Vegetable Bouillon powder
3 tsp salt
4 tsp black pepper
1 Quart of whole milk
Clean and slice the unions and carrots
boil the carrots and 1/2 the unions until done
Saute the other 1/2 of the unions lightly
Place the potatoes in a strainer and let them dry a little.
Put them back in the pan and add the milk and the vegetable Bouillon.
Puree the potatoes, by hand so that nice little chunks still exist.
Add the carrots and union mix it all through.
Add salt and pepper to taste.
Serve with smoked sausage and gravy.