POTATO TURNIP CARROT MASH
with coconut milk, fresh garlic and extra virgin olive oil. Simplicity is key!
13 med. russet potatoes, peeled and cut in half
2 turnips, the size of sm. apples, peeled and cut into quarters
1/2 lb. carrots, cut each carrot crosswise into 3 segments, then cut each segment into quarters from end to end
1/4 c. coconut milk solids (the solids found at the top of the can when you open it), I used Goya brand
1/4 c. extra virgin olive oil
3 fresh garlic cloves, finely mashed
Place potatoes, turnips and carrots in extra-large pot. Cover with cold water. Add a liberal amount of salt.
Bring to boil, then partially cover and cook at a slow boil till all are fork-tender. Carrots won’t be as soft as the turnip and potatoes, because they’re more dense.
Drain in colander, then return to pot.
Mash with potato masher till all but carrot becomes lump-free.
Using hand mixer beat till fluffy with tiny bits of carrot visible. This adds to the color achievement.
Now add about 1/4 c. coconut milk, using solids at top only. Beat into mix.
Add about 1/4 c. olive oil plus the garlic mash. Beat till smooth, then salt to taste.
Notes: The best way to keep the solids at the top of a can of coconut milk is not to shake it, and to chill it in the refrigerator before opening can.
To mash garlic, pound cloves on counter top using the broad side of a large knife, then with your palm against the broad side of the knife push against garlic cloves repeatedly, piling and pushing, till mashed. Don’t use a board, since the wood will absorb the garlic juices.