Fill a large saucepan with water and add a dash of salt. Place the pan over high heat until boiling. Then add the garlic and potatoes.
Turn the heat lower and cook the potatoes for about 20 minutes. In the meantime peel and trim the carrots. Slice them up. Add half of the sliced carrots to a medium saucepan and add the milk. Season it with pepper, nutmeg and salt.
Remove the cooked carrots (keep the milk aside for later) using a slotted spoon and add them to a blender. Also add the grated ginger and a pinch of pepper, nutmeg and salt. Blend into a fine puree.
Add the remaining sliced carrots to the boiling potatoes 5 minutes before the end of cooking time.
Then drain the cooked carrots and potatoes and transfer them to the bowl of the Stand Mixer Mini. Also add the pureed carrots, butter and a splash of the warm carrot milk you kept aside earlier on. Season with a pinch of pepper, nutmeg and salt.
Attach the wire whip and select speed 4. Mix the ingredients for 2 minutes. Then check the seasoning of the mash and add extra pepper, salt, nutmeg or butter to taste. Add extra milk if you find the mash too dry.