Wash the carrots, shake dry and cut into small pieces. Peel, wash and dice the potatoes, cook in salted water (1 teaspoon salt) for about 20 minutes, drain and return to the hot pot. Butter (1 tbsp), cream (1 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), freshly grated nutmeg (1 big pinch) and the cut carrot (2w tablespoons) add and work through / mash everything well with the potato masher.