Mashed Potatoes With Parsnips

• 4 large Long Island potatoes, about 1 1/2 pounds
• 4 large parsnips, about 1 pound
• 2 tablespoons butter
• 1/2 cup milk
• Salt to taste if desired
• Freshly ground pepper to taste
• 1/4 teaspoon freshly grated nutmeg

1. Peel potatoes and parsnips.
2. Trim off parsnip ends.
3. Cut parsnips lengthwise in half.
4. Cut each half crosswise into 1-inch lengths.
5. There should be about 3 cups.
6. Cut potatoes into pieces approxi mately the same size.
7. There should be about 4 cups.
8. Combine potatoes and parsnips in a casserole or kettle and add cold water to about 1 inch above the level of the vegetables.
9. Bring to a boil and let cook about 15 minutes or until the pieces are tender.
10. Drain well and put through a ricer or food mill.
11. Put mixture in a saucepan and add butter, milk, salt, pepper and nutmeg.
12. Beat well to blend.
13. Serve hot.

potatoes, parsnips, butter, milk, salt, freshly ground pepper, freshly grated nutmeg

Taken from cooking.nytimes.com/recipes/2004 (may not work)