2 pounds root vegetables, such as parsnips, white turnips, carrots, rutabaga, celery root, peeled and cut into 1-inch pieces
1 pound russet potatoes (3 medium), peeled and cut into 1-inch pieces
2 1/2 teaspoons salt
3 tablespoons butter or margarine, cut into pieces
1/4 teaspoon ground black pepper
pinch ground nutmeg
1. In 4-quart saucepan, combine root vegetables, potatoes, enough water to cover, and 2 teaspoons salt; heat to boiling over high heat. Reduce heat; cover and simmer until vegetables are tender, about 15 minutes. Drain.
2. Return vegetables to saucepan. Add butter, remaining 1/2 teaspoon salt, pepper, and nutmeg; mash until smooth and well blended.
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