1 lb. potatoes (3-4 med.) DO NOT USE new potatoes
1 lb. carrots (4-5 lg.)
1 qt. water
1 tsp. salt
2 tbsp. butter
1/4 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
1/2 c. hot milk
1/2 to 1 tsp. additional salt, optional
Grated fresh carrots for garnish

Pare potatoes and carrots. Cut into 1 inch chunks. Rinse under cold water and place into saucepan with lid. Cover with water. Add salt. Cover and heat to simmering. Cook about 20 minutes or until vegetables are tender. Drain (save liquid for bread or sauces, if you wish). Using mixer, whip the vegetables until light and fluffy, adding butter, pepper, nutmeg and hot milk. Add more salt if necessary. Serve immediately, garnished with a topping of grated fresh carrots.