Roots and stems, nuts and twigs
2 large carrots
1 small turnip
1 small parsnip
Boil vegetables. Drain. Add a small amount of water or milk. Mash. Season to taste. Voila!
There may be other tricks to it, but I'm a low-maintenance cook. I like to keep it simple. The only hint I can offer is this: start with the hardest veggies, gradually adding those with shorter boiling times.
I've suggested adding chives or green onions to the mix. Sour cream on top would be good (but not for the non-dairy Amigo). Husband will not, will not add any ingredients that are not roots!! I tease him a little, but I'll respect his wishes. It is, after all, one of his specialty dishes. Stumble It!