Irish-Style Mashed Potatoes with Vegetables
Peel, rinse and cook potatoes in salted boiling water, 25-30 minutes.
Meanwhile, cut leek in half and rinse under cold running water. Shake dry and cut into small cubes. Peel and cut carrot into small cubes. Blanch leeks in boiling salted water, about 30 seconds. Blanch carrots 1-2 minutes. Rinse vegetables with cold water and drain well.
Drain cooked potatoes and press through a potato ricer into a bowl. Stir in milk, 50 grams (approximately 1 3/4 ounces) butter, and vegetables. Season with salt, pepper and nutmeg. Divide mashed potatoes among soup bowls, make a small well in the center of each, and fill with a little melted butter. Serve immediately.