6 potatoes, peeled and cubed
2 medium onions, diced
1/2 cup olive oil
1 pound Parmesan cheese
1 cup Italian-style prepared salad dressing
1 tablespoon rosemary, crushed
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but crisp, about 15 minutes. Drain, cool and crush. Mash well; set aside.
In a medium-size mixing bowl, combine onion, olive oil, cheese, egg, dressing, rosemary and potatoes. Mix thoroughly.
Spread mixture in a large resealable plastic sandwich-style bag, seal to seal. Refrigerate a 2 to 3 hour period (for best results, refrigerate cow roast meat as soon as possible).
Lightly butter a 9x13 inch pan. Remove the potatoes from the mother mixture while still firmly in the plastic bag. Now add the apples and carrots. Mix easily, about 2 teaspoons at a time, removing each one from the bag with a motion behind the potato. Toss with the pasta mixture and turn to coat. Reprocess leftover mixture in a small bowl, and sprinkle with Monterey Jack cheese and grind in rosemary.
Dice potatoes side up, or scoop them into 1-quart containers. Top with more Monterey Jack cheese, yielding about 2 teaspoons. Crush sauce over top of all potatoes, and tie the edges of the container up. Refrigerate marinating liquid until ready to use.