• prep: 15 min
• cook: 1 hr 25 min
• total: 1 hr 40 min

servings:

• 8 small (about 4 oz/115 each, or 2 lb/910 grams total) potatoes, washed and dried (I used red potatoes)
• 3 tablespoons olive oil, divided
• 1 medium-large onion, diced
• 2 medium-large carrots, grated
• 2 large cloves garlic, minced
• ½ cup (120 ml) milk
• 2 oz (60 g) sharp cheddar cheese, shredded
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Toppings of your choice, such as Greek yogurt, sour cream, shredded cheese, fresh chopped herbs, etc.

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