- 500g potatoes (such as pontiac or desiree), peeled, quartered
- 150g carrots, peeled, chopped
- 1 tablespoon unsalted butter
- 1/3 cup (80ml) milk
1Cook the potatoes and carrots in simmering salted water for 20 minutes or until tender.
2Drain, then return to the hot pan. Add the butter, season to taste, and mash coarsely, without fully crushing the vegetables.
3Add the milk and beat with a wooden spoon. Serve hot.