Smashed Potatoes and Carrots

Place potatoes, carrots and garlic in 4 to 5-quart saucepan. Cover with cold water; add 1/2-teaspoon salt. Bring to a boil over high heat. Reduce heat to medium; cook 25 to 30 minutes or until vegetables are very tender. Meanwhile, melt butter in small skillet over medium heat. Add green onions; cook 1 to 2 minutes or until softened. Drain vegetables; return to saucepan. Mash with potato masher, slowly adding milk while mashing (mixture should be slightly chunky.) Stir in butter, green onions, remaining salt and pepper. Makes 6 servings (about 3 1/2 cups total)