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Ingredients

• 2 1/2 pounds russet (baking) potatoes (about 5 potatoes), peeled and cubed
• 2-3 large parsnips, peeled and cubed
• Salt and pepper
• 2 tablespoons butter
• 1 1/2 cups shredded extra, extra, extra sharp white cheddar cheese
• 1 cup whole milk or 2% milk
• Freshly grated nutmeg
• 1/4 cup chives, finely chopped

Description

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