• Sea salt
• 3 large, local organic potatoes, peeled and diced
• 3 medium local organic carrots, coarsely chopped
• 2 teaspoons extra-virgin olive oil
• Pepper

Bring a medium covered pot of lightly salted water to a boil over high heat. Add the potatoes and the carrots. Cover and boil the vegetables for about 18 minutes, until tender-soft when pierced with a fork. Drain, then return the vegetables to the pot. Drizzle the olive oil evenly over the top. Sprinkle lightly with pepper. Using a potato masher, mash slightly, leaving some of the potatoes and carrots in tiny pieces for texture. Taste for seasonings.