Potatoes and Carrots Family-Style

• 5 Idaho russet potates, about 2 pounds
• 1 large onion, about 1/4 pound
• 2 carrots, about 1/2 pound, trimmed and scraped
• 3 large cloves garlic, peeled
• Salt to taste if desired
• 3 tablespoons butter
• 1/4 cup heavy cream
• Freshly ground pepper to taste
• 2 tablespoons finely chopped fresh basil
• 2 tablespoons finely chopped fresh chervil
• 2 tablespoons finely chopped fresh parsley

1. Peel the potatoes and cut them into quarters.
2. Cut the onion crosswise into very thin slices.
3. There should be about 2 cups.
4. Cut the carrots crosswise into very thin slices.
5. There should be about 1 2/3 cups.
6. Combine the potatoes, onion, carrots and garlic in a large saucepan or small kettle.
7. Add water to cover, and salt.
8. Bring to a boil and cook about 12 minutes or until tender.
9. Drain saucepan and add the butter, cream, salt and pepper.
10. Using a potato masher, mash the ingredients until they are coarse-fine.
11. Add the basil, chervil and parsley.
12. Blend thoroughly and serve.

russet potates, onion, carrots, garlic, salt, butter, heavy cream, freshly ground pepper, fresh basil, fresh chervil, fresh parsley

Taken from cooking.nytimes.com/recipes/3368 (may not work)