Method:

1. Peel the potatoes and cut them only once lengthwise. Boil them from cold salted water until they’re done.
2. Drain the water from the potatoes and put them back on low heat for five minutes to allow excess water to evaporate from the potatoes. Shake the casserole regularly to avoid the potatoes to bake.
3. Add butter, nutmeg, pepper and salt and mash the potatoes finely.
4. Cut all vegetables in equal pieces of approx. ¾“.
5. Sweat the diced onions and garlic, add the mixed vegetables and season with thyme, pepper and salt.
6. Add the chicken stock and allow to simmer until all vegetables are done.
7. Add the mash and stir slowly with a spatula until mixed.