1 lb. Red Dog Farm Potatoes
1 lb. Red Dog Farm Rutabaga
1 teaspoon salt plus more to taste
1/3 c hot milk
2 Tbsp butter
Freshly ground pepper
Freshly ground nutmeg
chopped parsley, optional

Peel and cut rutabaga and potatoes into two inch pieces and put into separate saucepans. Cover with water. Add salt to each pan. Cook until tender, remove from heat and drain. Leave in pan. Both are done when they are not firm when you jab them with a fork.

Heat the milk. Mash the drained potatoes in the pan. Add all the hot milk and mash potatoes some more (adding the milk before the butter makes the potatoes smoother). Add 1 tablespoon butter. Mash some more. Taste and add more salt if necessary. Mash drained rutabaga in the pot in which they were cooked. Add 1 tablespoon butter and mash some more.

Combine mashed rutabaga and potatoes; add pepper, and nutmeg. Mash some more. Taste and add more salt if necessary. If you wish, garnish with chopped parsley.