Mashed Root Vegetables

Use just one of your favorite root vegetables or a combination of them for mashing with the potatoes.

2 pounds root vegetables, such as carrots, celery root, parsnips, white turnips, or rutabaga, peeled and cut into 1-inch pieces (5 cups)

1 pound all-purpose potatoes (3 medium), peeled and cut into 1-inch pieces

21⁄2 teaspoons salt

3 tablespoons butter or margarine, cut into pieces

1⁄4 teaspoon ground black pepper

pinch ground nutmeg

• 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.
• Return vegetables to saucepan. Add butter, remaining 1⁄2 teaspoon salt, pepper, and nutmeg; mash until smooth and well blended.

Makes 8 accompaniment servings.

Prep: 15 minutes

Cook: 25 minutes