Recipe by Susan Lee
This is from Better H&G magazine. I have been making it for nearly 30 years...since my children were babies! (where did the years go....) It is a MUST at family dinners, always on the table at Thanksgiving and Christmas! My daughters are vegetarians, and they request it often. A great choice for meals where babies and toddlers are at the table, as you can save back some of the vegetable mixture for those who don't like onions yet!
Top Review by Doreen O.
I made this last night to serve with leftover roast beef. I decided to shred the beef and make a shepherd's pie and use the leftover potatoes and carrots in place of mashed potatoes. I just needed to boil a few more potatoes and carrots to top my dish. I followed the directions on the recipe with the addition of some chopped parsley and it was wonderful. It would make a great side dish for Thanksgiving... it's a beautiful color.
Directions See How It's Made
- Cook an equal amount of carrots and potatoes.
- Saute one large onion in LOTS of butter.
- Mash together the carrots and potatoes.
- Add onions, and 1-2 cups cheese (we use cheddar or mixture of cheddar/jack) If it seems a bit dry, add a bit of yogurt.
- Bake at 350* for approximately 30 minutes in a deep baking dish, or in a 10 x 13 pan.