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1 small potato, peeled and diced
1 tablespoon plus 1/4 cup whole milk
2 teaspoons plus 1 teaspoon Cabot Unsalted Butter
1/4 cup minced onions
1/4 cup minced carrots
1/4 cup minced peas
4 ounces cooked organic or all-natural chicken breast, cut into small cubes
2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup)

1. In small saucepan, cover potatoes with water; bring to boil and cook until tender. Drain well and return to saucepan; add 1 tablespoon of milk and 2 teaspoons of butter and mash until smooth; cover and set aside to keep warm.

2. In medium saucepan over medium heat, melt remaining 1 teaspoon butter; add onions, carrots and peas and cook, stirring, until vegetables begin to soften. Add remaining 1/4 cup milk and chicken and bring mixture to simmer.

3. Adjust heat to maintain simmer and cook for about 10 minutes, stirring occasionally. Gradually stir in cheese. Let cool slightly, then spoon into small bowls and top with mashed potato, plus a little additional cheese if desired. Or puree in blender or food processor.

Recipe courtesy of Jimmy Kennedy.