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