potatoes, peeled and cut into chunks
carrots, peeled and chopped
garlic, finely chopped
low sodium chicken broth
1Combine potatoes and carrots in a large pot and fill with cold water. Bring to a boil and cook 5 minutes.
2Add garlic and reduce heat to simmer until potatoes and carrots are tender, about 35 minutes.
3Drain and keep 1 cup of the cooking liquid.
4Mash the potatoes and carrots with a hand masher.
5Combine chicken broth and butter in a small pan; heat over medium heat until the butter melts.
6Slowly stir broth mixture into the mashed potatoes and carrots.
7If necessary, add the reserved cooking liquid until the potatoes reach the desired thickness.
Server while hot.