Potato and Carrot Medley With Watercress

Another simple recipe using basic ingredients. I used a purple potato for this, which gave the dish a nice color, but you can pretty much use anything. This is actually way tastier than it looks. This is modified slightly from the Joy of Cooking. Boil:    3 medium potatoes, washed and cut into small pieces    3 carrots, peeled and cut into small pieces Cook for about half an hour, or until the veggies are very soft. Drain them, and put them back in a pan over low heat. Mash them in the hot pan, and add:    1/2 cup milk or cream    2 tablespoons butter    salt    pepper Cook and mash until smooth and fully heated. Top with:    caramelized onions    butter    2 tablespoons watercress, chopped