1 small russet potato, peeled

2 lbs. turnips and/or rutabagas, thickly peeled

2 med. leeks, white parts only, chopped

1 garlic clove, thinly sliced

Salt and freshly milled pepper

2 Tbsp. or more cream, buttermilk, or milk

2 Tbsp. butter

2 Tbsp. chopped thyme or rosemary

Chop the potato and turnips to the same size. Put the veggies, leeks, and garlic in a pot with cold water just to cover, add 1/2 tsp. salt and simmer, partially covered, until tender, 15 to 20 min. Drain, reserving liquid. Mash the vegetables with a fork for a rough-textured purée or pass them through a food mill. Add 2 Tbsp 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.

Recipe adapted from Vegetarian Cooking for Everyone by Deborah Madison, submitted by Octavia Butler