Peel potatoes, cut into large pieces and cook until tender in salted water.
Onion cut arbitrary, but not large.
Fry onions in butter, over medium heat. Take one spoonful of the total. Through two-three minutes add garlic, chopped chopped.
Strongly fry onion is not necessary, it should be slightly Golden and transparent. In the process, add a spoon or two of potato broth, salt (you can slightly pepper if desired) and bring the onion to full readiness.
With potatoes drain water. Potatoes to turn into mashed potatoes, mash with a potato masher.
Heat milk to hot.
Carrots turn into a puree in a convenient way. I used the coffee grinder.
Combine potato and onion puree.
Beat with a mixer nozzle “whisk”, all mixed well.
No immersion blenders!! otherwise you’ll get mashed potatoes and putty!
Next, add two tablespoons of soft butter, add salt if necessary and pour the milk. Milk to taste, depending on what consistency you want to puree. All at once should not be poured!
And again beat into a soft mousse, it’s okay combining.
Here is such puree is obtained.
Use the amount of oil to your liking.
Instead of milk, you can use a potato broth. This puree will be no worse, and will be stored longer! Well, if you take the cream, mashed potatoes will be just gorgeous!
Serve immediately, garnish with your favorite chopped herbs!