Clouds at Sunset Recipe
Clouds at Sunset Recipe photo by Taste of Home
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Clouds at Sunset Recipe

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We gave a weather-themed birthday party for my brother, who constantly keeps an eye on conditions. It was fun to come up with appropriate names for some of his favorite recipes. Fluffy garlic mashed potatoes and carrots became Clouds at Sunset. They're topped with a gravy of ground beef and peas we called Pea Soup Fog for the occasion. -Ndara Pike, Tempe, Arizona
TOTAL TIME: Prep: 45 min. Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 45 min. Cook: 20 min.
MAKES: 6 servings


  • 4 large potatoes, peeled and quartered
  • 6 large carrots, cut into 1-1/2-inch pieces
  • 2 to 3 garlic cloves, peeled
  • 1/2 cup milk
  • 1/4 cup butter, softened
  • Salt and pepper to taste
  • 1 pound ground beef
  • 1/2 cup finely chopped onion
  • 2 tablespoons cornstarch
  • 1-1/2 cups milk
  • 1 package (10 ounces) frozen peas, thawed
  • 1/2 teaspoon beef bouillon granules
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Place potatoes, carrots and garlic in a saucepan; cover with water. bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until vegetables are tender. Drain; reserving 1/2 cup cooking liquid.
  2. In a bowl, mash potatoes, carrots and garlic. Beat in milk, butter, salt and pepper until light and fluffy. Set aside and keep warm.
  3. Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add reserved cooking liquid. Combine cornstarch and milk until smooth; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in peas, bouillon, salt and pepper. Cook for 2-3 minutes or until heated through. Serve over mashed potatoes. Yield: 6 servings.
Originally published as Clouds at Sunset in Taste of Home April/May 2000, p37

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tforbes1975 User ID: 5530473 40942
Reviewed Mar. 12, 2011

"The recipe is good, you need to add a few extra spices to get the flavor you like, but besides that it is good."

xicota User ID: 944314 92346
Reviewed May. 12, 2010

"I made this recipe when it first appeared in TOH several years ago. I liked it, and I think I may make a few changes when I serve it again. The meat mixture was a tad bland, so I'll add some garlic powder and steak seasoning. I'd also like to try using sweet potato in place of the carrots."

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