Servings: Serves 6-8
5 medium Russet or Yukon Gold potatoes, peeled and, cut in 1-inch cubes 3 medium parsnips, peeled and cut in 1-inch cubes 1 cup milk 4 tablespoons unsalted butter 1 clove garlic, minced (optional) ½ teaspoon nutmeg 1½ teaspoons salt freshly ground pepper to taste
In a large pot place the parsnips and potatoes and enough cold water to cover. Bring to a boil, lower the heat, and simmer, covered, until vegetables are just tender, about 15 minutes. Place in a colander and drain well.
Mash the vegetables with a potato masher, ricer, or food mill.
Reheat and gradually whisk in the milk and butter (and if using, the minced garlic). Season with nutmeg, salt and pepper.