Ingredients

2 lb. carrots, pared
1 1/2 lb. potatoes, pared
1/4 C. warm milk
2 Tbsp. butter or margarine, softened
1/4 tsp. nutmeg
3/4 tsp. salt
dash pepper

Cooking Instructions

Cut carrots into 1″ chunks. Quarter potatoes. Combine carrots, potatoes, and 2 C. water in a 3 1/2 qt. saucepan; bring to a boil, covered. Reduce heat and simmer for 40 minutes or until vegetables are very tender. Drain well. Return vegetables to saucepan and beat, with portable mixer or mash with a potato masher, until smooth. Heat slowly, stirring, over low heat, to dry out, about 5 minutes. Add milk, 1 tbsp. butter, nutmeg, salt, and pepper. Beat until fluffy. Pile lightly into a serving dish. Top with remaining butter. Serves 6 to 8.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)