Adapted from Vegetarian Cooking for Everyone by Deborah Madison
Yields: 4 servings
1 small organic russet potato, peeled
2 pounds organic turnip and/or rutabagas, peeled (Note: In general, smaller turnips and rutabagas have sweeter flavor. )
2 medium organic leeks, white parts only, chopped
1 organic garlic clove, thinly sliced
Sea salt and freshly ground organic black pepper
2 tablespoons or more organic cream, buttermilk, or milk
2 tablespoons organic butter
2 teaspoons chopped organic thyme
• Chop the potato and turnips the same size. If using rutabagas, chop them about half the size of the potato. Put the vegetables, leeks, and garlic in a pot with cold water just to cover, add ½ teaspoon salt, and simmer, partially covered until tender, 15-20 minutes. Allow to drain for ten minutes, reserving the liquid.
• Mash the vegetables with a fork for a rough textured puree or pass them through a food mill. Add 2 tablespoons or more cream or reserved broth to thin the puree. Stir in the butter and thyme and season with salt and pepper to taste.