1 1/2 lbs. boiling potatoes, about 4
1/4 lb. carrots, about 2
3 tbsp. butter
Salt & pepper
2 to 3 tbsp. milk
1 tsp. chopped dill

Peel the potatoes and carrots and cut them into chunks. Put the vegetables in a large pot of salted water, bring to a boil and cook until tender, about 25 minutes. Drain and return potatoes and carrots to the hot pot. Add the butter, 1 teaspoon salt and 1/4 teaspoon pepper.

Mash the potatoes and carrots with a potato masher, leaving them fairly chunky. Beat in the milk with a wooden spoon. Taste for seasoning and add salt and pepper if needed. Stir in the chopped dill. Garnish with more dill if desired and serve hot. 4 servings.