Pureed Potatoes With Carrots And Onions

• 3 potatoes, about 1 1/4 pounds
• 4 carrots, trimmed, scraped and cut into 1-inch lengths (about 2 cups)
• 1/2 cup sliced onions
• Salt to taste
• 2 tablespoons butter
• Freshly ground pepper to taste
• 18 teaspoon freshly grated nutmeg
• 1/2 cup hot milk
• 2 tablespoons chopped parsley (optional)

1. Peel the potatoes and cut them into eighths.
2. Place the carrots, sliced onions and potatoes in a saucepan.
3. Add cold water to cover and salt to taste.
4. Bring to a boil and simmer about 20 minutes or until the vegetables are tender.
5. Do not overcook or they will become mushy.
6. Put the vegetables through a food mill or potato ricer.
7. Blend until smooth, but no more.
8. Return to a clean saucepan.
9. Add more salt (if necessary), the butter, pepper and nutmeg and blend well.
10. Place over low heat and stir in the milk, then the parsley.
11. Serve.

potatoes, carrots, onions, salt, butter, freshly ground pepper, nutmeg, hot milk, parsley

Taken from cooking.nytimes.com/recipes/3928 (may not work)