Mashed Potatoes and Carrots

In 3-quart saucepan, heat potatoes, carrots, and enough water to cover to boiling on high. Reduce heat to low; cover and simmer until vegetables are tender, about 15 minutes. Drain.

Return vegetables to saucepan. With potato masher, mash vegetables with margarine and 3/4 teaspoon salt. Gradually add warm milk; continue to mash until vegetables are smooth and well blended. Transfer to bowl to serve.

Tips & Techniques The vegetables are cooked and mashed together, making this as easy as it is delicious. Add or substitute half a pound of another vegetable, such as cauliflower, parsnips, or zucchini, if you have some odds and ends to use up. Store your potatoes in a paper bag in a cool, dark place up to a month.