Peel, wash and dice the potatoes. Peel the carrots with the peeler. Scrape half a carrot with the vegetable blossom scraper / vegetable peeler 2 in 1 decorating blade. Dice the rest. Boil potato cubes + carrot cubes + half the scraped carrot in salted water (1 teaspoon) for 20 minutes. Remove the scraped carrot half after 8-10 minutes and cut into decorative carrot blossoms (approx. 4 - 5 mm thick) with a knife. Drain the potato and carrot cubes and add milk (50 ml), butter (1 tbsp), cream (1 tbsp 9, crème fraîche (1 tbsp), salt (1 pinch), pepper (1 pinch) and nutmeg (1 pinch) add and work through / pound well with the potato masher.