Peel the parsley roots, cut into cubes and cook in salted water until cooked. Pour off the water and puree finely with the magic wand.
Peel the potatoes, cut them into cubes and cook them separately in salted water. Pour off the water, add butter, stir with the mixer while adding milk until a creamy puree is formed. Add the pureed parsley roots and stir in carefully. Season with salt, pepper and plenty of nutmeg.
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