Whipped Carrots & Potatoes


1 lb. potatoes
1 lb. carrots
1 quart water
2 tbsp. butter or margarine
1/4 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
1/2 c. hot milk or half & half
Season Salt to taste

Peel potatoes and carrots. Cut into 1 inch chunks. Put in pan and cover with water. Cover and heat to simmering. Cook about 20 minutes or until vegetables are tender. Drain. Using mixer, whip the vegetables until light and fluffy, adding butter, pepper, nutmeg and hot milk or half & half. Add season salt to taste.







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