Ingredients

For the Vegetables

• 4 cups diced Russet potatoes (about 2 large or 2 lbs)
• 1 cup diced carrots (about 2 large)
• 1 clove garlic, minced
• 3 cups water (just enough to barely cover the vegetables)
• 1 tablespoon Better Than Bouillon Chicken Base (chicken or turkey flavor)
• ¼ cup fresh parsley, chopped (or 1 tablespoon dried)
• 1 teaspoon kosher salt

For the White Sauce (Béchamel)

• ½ cup butter (1 stick)
• ½ cup all-purpose flour
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 4 cups whole milk

Optional Garnishes

• Shredded cheddar cheese
• Chopped green onions
• Extra chopped parsley

Instructions

1. Cook the Vegetables

1. Peel and dice the potatoes into small cubes (about ½ inch). Add them to a 3-quart stockpot.
2. Dice the carrots to match the potato size and add them to the pot.
3. Add minced garlic, 3 cups of water, the bouillon base, parsley, and 1 teaspoon salt.
4. Bring to a boil over high heat, then reduce to medium and simmer gently for about 20 minutes, with the lid vented.
5. When the potatoes and carrots are tender (easily pierced with a fork), remove from heat.
6. Use a potato masher to achieve your preferred texture — chunky, smooth, or somewhere in between. (For a silky finish, use an immersion blender.)

2. Make the White Sauce

1. In a separate saucepan, melt ½ cup butter over medium heat.
2. Whisk in ½ cup flour, ½ teaspoon salt, and ½ teaspoon pepper to form a roux. Cook for 1–3 minutes, stirring constantly.
3. Gradually whisk in 4 cups milk, about 1 cup at a time, whisking until smooth before adding more.
   
   
   Tip: Warming the milk beforehand in the microwave for 1–2 minutes helps prevent lumps and speeds things up.
   
4. Bring the sauce to a gentle boil, stirring constantly. Let it bubble for 1 minute, then remove from heat.

3. Combine and Serve

• Pour the white sauce into the pot with the mashed vegetables. Stir well until fully blended.
• Serve hot, topped with shredded cheese, green onions, and a sprinkle of parsley.

Storage

• Store leftovers in the refrigerator for up to 5 days.
• Do not freeze. Potatoes absorb moisture and cause the sauce to separate and turn grainy.

Nutrition