Peel, wash and cut potatoes into four pieces. Place potatoes into a large saucepan.
Rinse potatoes once more. Cover with water. Bring to a boil; cook for 20 minutes or until tender.
While potatoes are cooking prepare the creamy mixture. Peel and grate carrots. Place carrots in a pan and add olive oil. Add pureed onion (you may mince your onion instead, I do it this way because I don’t like the texture of cooked onion) and all other spices.
Fry for 5 minutes on medium/high heat, mixing it from time to time. Set aside.
Into a medium sauce pan add Half & Half, and then add the sautéed, seasoned carrots. Bring to a boil, string constantly. After it boils, remove from stovetop and set aside.
Preheat oven to 350 F. Potatoes should be done. Drain potatoes. Transfer potatoes to a large ceramic pan (metal or glass is fine too).
Pour creamy mixture over potatoes. Bake uncovered at 350 F° for 45 minutes or until heated through.
Remove from the oven. For creamier potatoes mix potatoes in the pan right after removing from the oven, cover with aluminum foil and then cover with a blanket or thick towel and let it cool for 20-30 minutes before serving.