• Peel the potatoes and cut into quarters or bite size for larger potatoes. Add to a pot and cover with water, bring to a boil then add the add the salt and stir in, then reduce to a low boil and cook for 12 to 15 minutes or until the potatoes are easily pierced with a knife, don't overcook the potatoes or they will be crumbly. Drain the potatoes and remove the bay leaf and garlic. If using the Shortcut to pressure cook the potatoes, add the bay leaf and garlic to the water, shortcut is listed in the recipe notes section.
• I used my pressure cooker to prepare the potatoes, so during that time, I prepped the onion and carrot.
  
• While the potatoes are cooking, heat a large non stick pan with the oil on medium high heat, when hot, add add 2 tablespoons of butter, when melted, add the onion. Cook the onion, stirring often for about 5 minutes.
  
• Then add the carrot and stir in, cook for another 3 minutes or until the carrot is soft.
  
• OPTIONAL: add the carrot and onion mixture in a blender and pulse a few times to make it more fine. Return to the same pan.
• Same pan with the carrots and onion on medium high heat add the remaining tablespoon of butter and let that melt in. When the butter is melted in, stir in the cream and bring to a boil, stir in the remaining 1/2 teaspoon of salt.
  
• Remove the pan from heat and stir in the Alfredo sauce. Taste and season with salt as needed. Now the sauce should be done right when the potatoes are ready. I did not take a photo at this step.
• Here is the Alfredo sauce I used, on jar is 14.5 oz so I opened another jar to get the 2 cups needed.
  

Final Step - Option 1, Blanket

• Add the drained potatoes to a pot, pour the sauce over the potatoes and gently mix to coat the potatoes. Cover the pot with a lid and wrap the pot with a blanket or several towels for at least 2 hours. Serve as a side and enjoy.

Final Step - Option 2, Oven

• Preheat your oven to 190 C (375 F). Add the drained potatoes to a oven proof pot (no plastic handles), pour the sauce over the potatoes and gently mix to coat the potatoes. Turn off the oven, cover the pot with an oven proof lid, place in the oven and let this sit for 1 hour. Serve as a side and enjoy.

Final Step - Option 3, Slow Cooker

• Turn your slower to the Warm setting, add the drained potatoes to insert, pour the sauce over the potatoes and gently mix to coat the potatoes. Cover and leave on Warm setting for 3 hours.
  
• Three house later. The sauce will thicken as well.
  
• Serve as a side and enjoy. I served this as a side with Thai fried chicken, perfect.