Mashed Butterballs & Carrots with Rosemary

Ingredients

• 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

Directions

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.