Mashed Carrot and Potato Salad

1 pound of carrots
1 pound of potatoes
1/4 cup of extra-virgin olive oil
2 to 4 tablespoons (your taste) of fresh lemon             juice
1 teaspoon of paprika
1/2 teaspoon of ground cumin
1/2 teaspoon of crushed garlic
Salt to taste
Cayenne pepper to taste

Trim and scrape the carrots.

Peel the potatoes.

Cut the carrots and the potatoes into large chunks and boil in lightly salted water until very tender, 20 minutes or so.

Drain the vegetables and allow them to cool.

Chop the vegetables with a knife, transfer them to a bowl, and mash them with a potato masher.

In a separate bowl, whisk together the remaining ingredients.

Pour the dressing over the mashed carrots and potatoes and mix well.

Serve at room temperature.