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Tired of plain old potatoes? This dish combines the sweetness of carrots with the bite of a mature Farmhouse Cheddar (the key ingredient in this recipe) and is perfect with a grilled steak and a bottle of wine.

2 russet potatoes
1 large or 2 medium carrots
1 Tbsp. butter
1-2 garlic cloves
2-3 oz whole milk or 1/2 & 1/2
1 cup grated, English Farmhouse cheddar (preferably Leichester)
salt and pepper to taste
Wash skin-on potatoes and peel carrots. Cut potatoes into chunks and carrot into thin slices. Boil in salted water until tender. Meanwhile, melt butter in a saucepan and add bruised garlic (mash clove with the side of a chefŐs knife) and cook over low heat to soften. Add milk and simmer slowly 5 minutes, discard garlic and reserve milk.
Drain potatoes and carrots and place back into saucepan over low flame. Mash by hand, adding milk mixture and then grated cheese. Mash and stir until well blended and shiny. Season to taste with black pepper and sea salt.
*Also delicious with parsnip, celery root or rutabaga in place of the carrot. - Chef Mick Rosacci
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