Peel the potatoes and carrots and cut into large pieces. Add the crushed garlic clove and the salt, cover the whole thing with just a little water and cook for about 25 minutes on a mild heat, then drain.
Use the potato masher to thoroughly mash, add the butter, a little salt and nutmeg and whisk vigorously with a whisk, gradually adding some of the boiling milk until a creamy mixture has formed and season to taste again.
I served the potato and carrot cream with a beef roulade à la "Paulinchen" that was still there.
"Paulinchen" was my very thrifty mother. She chopped up leftovers or a roulade and warmed it up in the sauce, then served it with a puree: and so a single roulade was enough for three people ... is a leftover dish. It was just very economical!