MASHED CARROTS AND POTATOES

2 cups chicken broth or water
4 medium carrots, cut into 1/2-inch slices
2 medium potatoes, cut into 1-inch pieces
1/2 cup half-and-half
1 tablespoon margarine or butter
1 teaspoon cumin seed
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Heat broth to boiling. Add carrots and potatoes. Cover and heat to boiling. Cook until carrots are tender, 18 to 20 minutes; drain. Mash carrots and potatoes until potatoes are smooth. Stir in remaining ingredients.

4 servings.

Microwave Directions: Decrease broth to 1/3 cup. Cut carrots into 1/4-inch slices. Combine broth. carrots and potatoes in 1-1/2-quart microwavable casserole. Cover tightly and microwave on high (100%) 5 minutes; stir. Cover tightly and microwave until carrots are tender, 5 to 8 minutes longer; drain. Mash carrots and potatoes until potatoes are smooth. Stir in remaining ingredients.