Mashed Vegetable Mix

Ingredients:

3 pounds Russet potatoes, washed, peeled & cut into 1" cubes

1 pound carrots, washed, peeled and cut into 1" chunks

1 large stock of celery, washed, peeled and cut into 1" cubes

1 large red onion, peeled and cut in 1/8's

1/8 teaspoon freshly grated nutmeg

butter, to taste

salt and pepper, to taste

1 cup heavy cream, heated to simmer

Directions:

In a large stockpot, combine all vegetables and cover with cold water by one inch. Bring to a full boil; salt heavily (you'll pour this water out later), cover and reduce heat to simmer.

Cook until tender, approximately 12 minutes. Drain thoroughly and return vegetables to pan. Turn heat to medium and cook until all water is evaporated.

Mash with potato masher until soft. Add nutmeg, butter, salt and black pepper to your preference. Add heavy cream and using heat resistant spatula combine thoroughly. Serve immediately and hold in 250 degree oven until ready to serve.