Source: dLife

Creamy dish of carrots and potatoes with a hint of nutmeg.

Servings

1.25
1 1/4 lb  Potatoes, russet, with skin, fresh, diced, USDA Commodity Commodity 2.0
2 cup  sliced carrots 0.5
0 1/2 cup  evaporated skim milk 1.0
1 tbsp  Margarine, hard 1.0
1 tsp  salt 0.25
0 1/4 tsp  black pepper 1.0
1 pinch  ground nutmeg

1. Combine carrots and potatoes in a large saucepan.
2. Cover with water and bring to a boil. Reduce to low heat and let simmer for 10 minutes. Drain and set aside.
3. Combine milk, margarine, salt, pepper, and nutmeg in the same saucepan and cook over low heat for 5 minutes.
4. Put potatoes and carrots into hot milk mixture and mash with a food mill or potato ricer.
5. Mix with a fork to fluff before serving.