4 large carrots, peeled and cut into 1/2 inch pieces
1 large baking potato, peeled and cut into small chunks
1/2 onion, chopped

Place vegetables into a saucepan and cover with water.
Bring to a boil and reduce heat to medium-low. Add a teaspoon
of salt, if desired. Cook until vegetables are tender.

Drain water. Mash well or cream with mixer. Add butter, if desired.