- 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.