Peel the carrots with the peeler, cut off the ends, cut in half lengthways and cut into pieces. Peel, wash and dice the potatoes. Cook the carrot pieces with the potato cubes in salted water (1 teaspoon) for about 20 minutes, drain through a kitchen sieve and return to the hot saucepan. Add butter (1 tbsp), cooking cream (2 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (1 big pinch) and work through well with the potato masher / stamp through.