Peel the potatoes and cut them into evenly sized pieces. This ensures they cook uniformly.

In a large pot, bring salted water to a boil and add the potato pieces. Boil them until they're tender, which should take about 15-20 minutes.

While the potatoes are cooking, peel the carrots and slice them into thin rounds.

Once the potatoes are done, drain them and set aside.

In the same pot, add the sliced carrots to another pot of boiling salted water. Boil them until they're tender, about 5-7 minutes.

While the carrots are cooking, heat a skillet over medium-high heat and fry the turkey schnitzels until they are golden brown on both sides, usually about 3-4 minutes per side.

Once the carrots are cooked, drain them and add them to the pot with the potatoes.

Add a knob of butter to the potato and carrot mixture.

Using a potato masher, stomp the carrots and potatoes together, gradually adding semi-skimmed milk until the mixture is creamy and smooth.