Mashed Potatoes and Rutabagas 3 lb rutabaga, peeled and cut into 2-inch pieces2 to 2 1/2 lb potatoes, peeled and cut into 2-inch pieces, about 5 or 6 medium 2 tbs butter 2/3 cup milk 1/4 tsp pepper 1/4 tsp nutmeg, or to taste 2 tsp chopped parsley, optional Cook rutabaga and potatoes in salted water in separate saucepans. When both are tender, remove from heat. Rutabaga will take about 30 minutes, and potatoes will take about 20 to 25 minutes. Drain. Puree or mash rutabaga well, then mash the potatoes. Combine mashed rutabaga and potatoes. Add butter, milk, pepper, and nutmeg. Beat well. Taste and add more salt if necessary. Garnish with chopped parsley, if desired. Serves 6 to 8.