Mashed Root Vegetables

My contribution to our Thanksgiving dinner this year was mashed root vegetables. I used carrots, turnips, parsnips, and rutabaga. I always like dishes that have color to them, so I thought this made a nice addition. The recipe came from Good Housekeeping A Very Merry Christmas Cookbook. I doubled the recipe below.

Mashed Root Vegetables
2 pounds assorted root vegetables (carrots, celery root, parsnips, white turnips, and/or
rutabaga), peeled and cut into 1-inch pieces (5 cups)
1 pound all-purpose potatoes, peeled and cut into 1-inch pieces (2 1/2 to 3 cups)
2 1/2 teaspoons salt
3 tablespoons butter or margarine
1/4 teaspoon ground black pepper
pince nutmeg

1. In 5- or 6-quart saucepot, combine root vegetables, potatoes, 2 teaspoons salt, and enough water to cover; heat to boiling over high heat. Reduce heat to medium and cook 15 minutes, or until vegetables and potatoes are tender. Drain.
2. Return vegetables to saucepot; add butter, pepper, and 1/2 teaspoon salt and mash with potato masher until smooth. Spoon mixture into 1 1/2-quart casserole; cook slightly.
3. To serve, preheat oven to 350 deg. F. Cover casserole and bake 30 minutes, or until heated through. Sprinkle with nutmeg.