4 med. potatoes, peeled
3 med. carrots, scraped
2 med. onions
2 tsp. salt
3 c. boiling water
1 3/4 c. cooking water from vegetables
1 2/3 c. of evaporated milk
Dash of cayenne
Dash of celery salt

Dice potatoes, carrots, and onions and put into kettle. Add salt and the boiling water. Cover and cook gently until tender (about 15 minutes). Mash the vegetables thoroughly in their liquid. Combine with evaporated milk and heat to just scalding. Add cayenne and celery salt, reheat and serve at once. Add a dash of paprika on top of each serving.