5 med. potatoes, peeled and cubed (about 1 3/4 lbs.)
1/4 c. butter
1/4 c. milk
1/8 tsp. pepper
3 lg. carrots, cut into 1 1/2 inch julienne strips (about 2 c.)
1 (10 oz.) pkg. frozen green peas, thawed and drained
Green pepper rings (optional)
Fresh parsley sprigs (optional)

Cook potatoes in boiling salted water until tender. Drain well; mash. Add butter, milk and pepper and stir until smooth.

Cook carrots in a small amount of boiling water until crisp-tender. Stand carrots upright around inside of edge of a round, lightly greased 9-inch quiche dish.

Cook peas in a small amount of boiling water for 5 minutes; drain. Cover bottom of dish with peas. Spoon potatoes on top of peas, spreading to carrots. Bake at 350 degrees for 20 minutes. Garnish with green pepper and parsley, if desired. Yield: 6 servings.