2 pounds starchy potatoes (such as russets), peeled and chunked
1 medium turnip, cut into chunks, or 2 parsnips, peeled and sliced
1 cup milk or chicken stock, warmed
10 to 12 ounces ripe Camembert or 1 small individual wheel
Salt and pepper
Freshly grated nutmeg
In a saucepan, combine the potatoes and turnip, cover with water, bring to a boil, and cook to tender, 10 to 15 minutes. Drain and mash with the milk and Camembert. Season with salt, pepper, and a few grates of nutmeg. Cover to keep warm until ready to serve.