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Potatoes, carrots and swede make a heavenly match when served smooth with a little cream, butter and nutmeg
Cut the veg into similar-sized chunks.
Tip into a pan of cold salted water, bring
to a boil, cover, then cook for 15-20 mins
until all the vegetables are tender.
Drain, leave to steam-dry for a few
mins, then tip back into the pan and
mash with the butter, milk or cream,
nutmeg and some seasoning. Keep
warm until ready to serve.
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