2 cups rutabagas, peeled and cut into 1/2-inch pieces
1 cups potatoes, peeled and cut into 1/2-inch pieces
1/2 cups milk
1/2 tsp ground nutmeg
2 tbsp chopped fresh italian parsley
Directions
Place rutabagas and potatoes in Crock-Pot; add enough water to cover vegetables. Cover; cook on low for 6 hours or on high for 3 hours. Remove vegetables to large bowl using slotted spoon. Discard cooking liquid.
Mash vegetables with potato masher. Add milk, nutmeg and chopped parsley; stir until smooth. Garnish with parsley sprigs.
