1 lb. parsnips
1 lb. sweet potatoes
2 tbsp. butter
1/2 tsp. salt
1/4 tsp. ground allspice

Peel and slice parsnips and potatoes. Cook vegetables in a small amount of boiling salted water until tender, about 15 minutes; drain.

In bowl, combine all ingredients and beat with mixer until smooth. Milk may be added if desired. Garnish with sliced green onions and butter. Yield: 6 servings.