1 sm Onion, chopped, 1 1/2 oz
1 t Butter
1 lg Idaho baking potato, 10oz
1 lg Carrot, 2OZ
1/4 t Salt
1/4 c Ricotta cheese
Saute the onion in the butter in a small skillet over medium-high heat, stirring frequently, until the onions are golden brown, about 8 to 10 minutes. Peel the potato and carrot. Cut the potato into eight pieces, and the carrot into six pieces. Cook in boiling water until tender, about 8 to 10 minutes. Drain well. Mash the potato and carrot together until the carrot is in small chunks. Beat in the sauteed onion, ricotta cheese and salt. Cover and keep warm.
Yield 2 Servings