Clouds at Sunset

SUBMITTED BY: Ndara Pike

"We gave a weather-themed birthday party for my brother, who constantly keeps an eye on conditions. It was fun to come up with appropriate names for some of his favorite recipes. Fluffy garlic mashed potatoes and carrots became Clouds at Sunset. They're topped with a gravy of ground beef and peas we called Pea Soup Fog for the occasion. -Ndara Pike, Tempe, Arizona"

PREP TIME	45 Min
COOK TIME	20 Min
READY IN	1 Hr 5 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

4 large potatoes, peeled and quartered
6 large carrots, cut into 1-1/2 inch pieces
2 cloves garlic, peeled
1/2 cup milk
1/4 cup butter or margarine
salt and pepper to taste
PEAS SOUP FOG:
1 pound ground beef
1/2 cup finely chopped onion
2 tablespoons cornstarch
1 1/2 cups milk
1 (10 ounce) package frozen peas, thawed
1/2 teaspoon beef bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper

READ REVIEWS (4)

DIRECTIONS

Place potatoes, carrots and garlic in a saucepan; cover with water. bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until vegetables are tender. Drain; reserving 1/2 cup cooking liquid.
In a mixing bowl, mash potatoes, carrots and garlic. Beat in milk, butter, salt and pepper until light and fluffy. Set aside and keep warm.
Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add reserved cooking liquid. Combine cornstarch and milk until smooth; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in peas, bouillon, salt and pepper. Cook for 2-3 minutes or until heated through. Serve over mashed potatoes.

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Reviewed on Apr. 16, 2008 by Alice

This was wonderful! The first thought that came to me when I saw this recipe was "I can't believe I never thought of mashed carrots and potatoes..." They were a delight. I used my own beef gravy: add a half to a whole tablespoon of butter (depending on the fattiness of the beef) to the beef along with a heaping tablespoon of flour, cook for a minute and add about a cup of milk (sometimes I half that along with a half a cup of beef stock if it's around). This is a keeper, and I love the names! Thanks a lot!

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Reviewed on Feb. 13, 2008 by Sheri S.

I love the name of this recipe! I liked this dish, although my husband wasn't a big fan. I think it needed some extra spices...I added extra minced garlic to the potatoes/carrots and put a few tablespoons of minced garlic as well as a few sprinkles of garlic powder into the meat mixture. But, I think it needs more seasonings...it's good though and makes a large amount.

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Reviewed on Oct. 19, 2007 by Jen

i loved it

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