1 lb. potatoes (3 to 4 med.), pared, cut into 1-inch chunks
1 lb. carrots (4 to 5 lb.), peeled, cut into 1-inch chunks
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 (opt.)
Grated fresh carrots, for garnish

1. Rinse potatoes and carrots under cold water. Place into a saucepan with lid. Cover with water. Add salt.

2. Cover. Heat to simmering. Cook about 20 minutes or until tender. Drain.

3. Place potatoes and carrots into a large mixing bowl. While whipping with an electric mixer, slowly add butter, black pepper, nutmeg and hot milk. Whip until light and fluffy.

4. Taste. Add salt if desired.

5. Garnish with grated carrots. Serve immediately.