4 tbsp Flamingo Estate Olive Oil, plus more for serving
                  
                 
                
                  
                    2 carrots, peeled and diced
                  
                 
                
                
                
                
                
                
                
                
                
                  
                    4 sprigs rosemary, leaves picked and chopped
                  
                 
                
                
                  
                    1 tsp fish sauce (optional)
                  
                 
                
                
                  
                    2 lbs yukon gold potatoes, peeled and diced
                  
                 
                
                  
                    4 tbsp unsalted butter, diced
                  
                 
                
                  
                    2 tbsp Flamingo Estate Olive Oil