Scrub, cut potatoes in six, slice onion top to bottom, put in cold water with salt, boil 20 minutes, drain, add milk, mash.

Make meatballs: mix quarter pound ground beef, quarter pound ground pork, 2 fresh farm eggs, 2 Tbs plain panko breadcrumbs, Tbs chopped fresh mint, (optional) tsp salt, tsp pepper, tsp worchester sauce, roll into walnut size meatballs. Brown in preheated cast iron skillet, medium hot.

Meanwhile, slice carrots on mandolin, 1/4” thick, 45 degree angle, sautee in cast iron skillet with brown sugar till glazed and soft, lid on, with Tbs unsalted butter.