1 small russet potato, peeled
Salt and freshly-milled pepper
2 pounds turnips and/or rutabagas, thickly peeled
2 Tbsp or more cream, buttermilk, milk, or soy milk
2 medium leeks, white parts only, chopped
2 Tbsp butter or vegan equivalent
1 green garlic, thinly sliced
2 Tbsp chopped thyme or rosemary
Chop the potato and turnips the same size. Put the veggies, leeks, and garlic in a pot with cold water just to cover, add 1/2 t salt and simmer, partially covered, until tender, 15 to 20 min. Drain, reserving liquid.
Mash the vegetables with a fork for a rough-textured puree, or pass them through a food mill. Add 2 T or more cream or reserved broth to thin the puree. Stir in the butter and thyme or rosemary, and season with salt and pepper to taste.
-Adapted from Vegetarian Cooking for Everyone by Deborah Madison
recommended by El Cerrito member Octavia Baker