4 Idaho potatoes, peeled and cut
3 carrots, peeled and cut
2 garlic cloves
Coarse salt
freshly ground black pepper
1/2-1 cup whole milk
3 tbsp unsalted butter
Place potatoes, carrots, and garlic in a medium saucepan. Cover with water. Add a large pinch of salt. Bring to a boil, and cook until completely tender, about 20 minutes.
Drain vegetables, reserving 3/4 cup cooking liquid. Return all but 1/4 cup liquid to pot. Add milk and butter, and season with salt and pepper. Mash until smooth, adding remaining liquid to desired consistency.
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