As posted on Boston.com

Ingredients:

• Salt and pepper, to taste
• 3 medium Yukon Gold or Yellow Finn potatoes (about 3/4 pound), peeled and quartered
• 2 medium carrots, cut into 2-inch rounds
• 1 tablespoon butter
• 1/4 cup milk

1. In a saucepan of boiling salted water, combine the potatoes and carrots and turn the heat to medium high. Simmer for 10 minutes or until the potatoes and carrots are tender when pierced with a skewer.
2. Drain the vegetables and transfer to a bowl. Add the butter and milk. Mash with a potato masher until the mixture is smooth. Add salt and pepper.

Adapted from Norma Currie