Hutspot

Method

Peel and cut the potatoes, carrots, and onions into roughly equal-sized chunks. Place the potatoes and carrots in a large pot of salted boiling water and cook for 15 minutes until nearly tender. Add the onions and continue cooking for a further 5-8 minutes until all vegetables are completely soft and easily pierced with a fork. Drain well in a colander, reserving a little of the cooking water. Return the vegetables to the pot and add the butter and milk, then mash vigorously until you reach your desired consistency, adding reserved cooking water if needed for a creamier texture. Season generously with salt, pepper, and a pinch of nutmeg, then stir through and serve hot.