3 potatoes, about 1 1/4 lb.
4 carrots, cut into 1" lengths (about 2 c.)
1/2 c. sliced onions
Salt & pepper to taste
2 tbsp. butter
1/8 tsp. nutmeg
1/2 c. hot milk
2 tbsp. chopped parsley, optional

Peel potatoes and cut into 1/8's. Place carrots, onions and potatoes in saucepan, cover with cold water. Add salt to taste. Bring to boil and simmer for 20 minutes until tender but not mushy.

Put vegetables through a food mill or potato ricer. Blend until just smooth. Return to a clean saucepan. Add more salt if needed, then butter, pepper and nutmeg. Blend well. Place over low heat and stir in the milk and parsley.