Rate this recipe
4 to 6
By Craig Claiborne
In separate saucepans cook the carrots and potatoes in boiling salted water until tender. Drain.
Force the vegetables through a food mill and return them to one of the saucepans. Add the butter and beat with a wooden spoon. Add the cream while beating and season with a little nutmeg. Serve hot.
© 1966 Craig Claiborne estate. All rights reserved.