Heat carrots, potato, garlic, and water to cover in large saucepan to boiling. Add 1 tsp. salt and boil covered until very tender, about 30 minutes. Drain, reserving liquid. Rinse out pan. Press vegetables through large sieve or food mill or puree in food processor. Return puree to saucepan and stir in enough cooking liquid to make fairly soft puree. Season to taste with salt, pepper, and nutmeg. Gently heat puree. Add butter and stir until blended. Serve hot. veg 5