800g starchy potatoes, peeled and cubed
200g carrots, cut into thin strips
200g onions, thinly sliced
2 tbsp butter
2 tbsp creme fraiche
salt and pepper
1. Put the potatoes, carrots, and onions into a big pot. Top it with beef stock. Bring to the boil, and cook for 20 minutes. Drain well.
2. Add the butter and creme fraiche to the boiled vegetables. Mash everything together, and season with salt and pepper.