Clouds at Sunset

4 large potatoes, peeled and quartered
6 large carrots, cut into 1 1/2 inch pieces
2 to 3 garlic cloves, peeled
1/2 c. milk
1/4c. butter
Pea Soup Fog:
1 pound ground beef
1/2 c. finely chopped onion
2 T. Cornstarch
1 1/2 c. milk
1 pkg (10 ounces) frozen peas thawed
1 bouillon cube
1/2 t. salt
1/4 t. pepper

Place potatoes, carrots and garlic in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook 20ish minutes or until vegetables are tender. Drain, reserving 1/2 c. 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.
6 Servings