- 4 large potatoes,peeled, sliced thin
- 4 medium carrots, peeled, and diced
- salt
- 1/4 cup light cream, scalded
- 2 tbsp butter
- sea salt and cracked pepper
- Put the potatoes and carrots in a saucepan with salted water. Cover and bring to a boil.
- Simmer until soft for about 15 minutes.
- Drain well and remove the cover. Put the saucepan over a high flame, tossing the vegetables to dry them.
- Mash the vegetables until smooth, and then fluff the puree with a fork. Stir in the cream and let it come to a short boil.
- Remove the saucepan from the heat and stir in the butter.
- Season to taste. Serve.