My great-grandmother passed down this genius 4-ingredient depression era meal. It is shockingly filling, so cozy, and costs almost nothing to make! - Page 2

(Serves 6 | Total time: 4–7 hours)

• 2 lbs russet or Yukon Gold potatoes

→ Yukon Gold: Creamier texture, buttery flavor

→ Russet: Fluffier result; holds shape beautifully

→ Prep: Peeled, cut into 1-inch chunks (uniform size = even cooking)

• 1 lb carrots, peeled, sliced into ½-inch rounds

→ Pro tip: Slice slightly thinner than potatoes—they’re denser

• 4 tbsp salted butter, divided

→ Critical: Salted butter seasons and enriches; unsalted requires added salt

• 1½ tsp fine sea salt, plus more to taste

(Equipment: 5–6 quart slow cooker, potato masher)

1. Prep with purpose

Peel and cut potatoes. Peel and slice carrots. Uniformity is key—this ensures everything softens together.

2. Layer thoughtfully