- 5 potatoes, diced (russets work well)
- 1 leek, cleaned carefully and sliced
- 1 onion, diced
- 4 carrots, diced
- ¼ cup milk
- 3 tablespoon butter (plus extra for braising)
- Salt, pepper and nutmeg
Boil potatoes in water until tender. While potatoes are cooking, braise leeks, onion and carrots in a little water with a dollop of butter and a dash of salt until soft. Save any liquid from the pan.
Once potatoes are cooked, drain and mash with carrot mixture while still hot. Stir in ¼ cup milk and 3 tablespoons butter, and carrot liquid for flavor. Season with salt, pepper and a dash of nutmeg.