2 medium red or white potatoes, cubed
4 medium carrots, sliced
25 ml milk 2 tbsp
25 ml margarine or butter 2 tbsp
1 ml salt 1/4 tsp
25 ml milk 2 tbsp
5 ml margarine or butter 1 tsp
1 ml dried dill weed 1/4 tsp
Heat 1 inch (2.5 cm) water to boiling in a saucepan. Add potatoes; cover and heat to boiling; reduce heat. Cook 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
While potatoes are cooking, heat 1 inch (2.5 cm) water to boiling in a saucepan. Add carrots; cover and heat to boiling; reduce heat. Cook about 15 minutes or until very tender; drain.
Mash potatoes until no lumps remain. Beat in milk in small amounts. Add margarine and salt. Beat vigorously until potatoes are light and fluffy. Cover to keep warm.
Mash carrots until no lumps remain. Beat in milk in small amounts. Beat in margarine and dill weed.
Spoon potato mixture into half of a small serving bowl; spoon carrot mixture into other half. Pull a small rubber spatula through mixtures to create a marbled design.
Serves 4