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3394 Brown Island Rd S
Salem, OR, 97302
United States


Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Mashed Butterballs & Carrots with Rosemary

Jacob Bailey


  • 1 lb (~4) Butterballs (the Yukons obviously would be great)
  •  1 bunch carrots
  •  2 cloves garlic
  •  1 cup cream or whole milk
  •  2 sprigs rosemary, finely chopped
  •  salt and pepper, to taste



Cut the potatoes into 1 inch cubes and dice the carrots into 1 inch segments. Bring 1 quart water to a boil in a large pot and potatoes and carrots. Add the garlic and boil until they are tender, about 15 minutes.When tender, take out most of the water, leaving about 2 cups in the pot. Using a hand device or an electric mixer, blend the potatoes and carrots until smooth. Add in the cream and rosemary and let the mixture simmer to a desired consistency. Add salt and pepper. Serve hot, naturally.