Mashed Potatoes are my favorite food and these are one of my favorites. These would be a perfect side for Thanksgiving, an alternative to the traditional mashed potatoes, or a weeknight meal.
Cheesy Mashed Potatoes and Carrots
6 large Gold Potatoes peeled and quartered
1 1/2 c peeled baby carrots
1/2 c cream or milk
1 t salt
1/2 t pepper
4 T butter
1/2 t dried thyme
1/2 c sharp cheddar cheese
Add potatoes and carrots to a pot of boiling salted water, cook until fork tender ( your fork should be able to mash them easily). Drain and return to the pot, add cream/milk, salt, Pepper, butter, and thyme. Use and electric mixer or mash by hand until smooth. Stir in cheese and serve. These also make a great topping for Shepherds or Cottage Pie.
I think we have all done it, walked away from a pot or pan while cooking, only to return to a burnt up mess. Or I am famous for leaving the pot on low/warm while we eat dinner and then unable to remove the stuck on food when it’s time to do the dishes. They can be tricky to clean especially those that you cannot scour or use harsh chemicals on because you are afraid to ruin the finish. I did however find a trick that actually works. Add water to your burnt pot, bring to a simmer. Add 1/4 c white vinegar and 2 T baking soda. Continue simmering for about 10 minutes. Remove pan from heat and use a non abrasive sponge and the food lifts right off.
If you have a burnt metal broiler pan or cookie sheet try using oven cleaner. Spray the pan and let it sit, the food should wipe right off with a sponge .