2 White Potatoes

1 Turnip

2 tablespoons Vegan Garlic Butter (or use plain and add minced garlic when you return cooked potatoes to hot pot)

1/2- 1 cup unsweetened non-dairy milk (I used cashew but also love oat for this)

Salt & White Pepper to taste

Fill large stock pot halfway with water and heat to medium/high (closer to high). Remove dirt from potatoes. Peel potatoes and turnip then slice in half. Carefully add to hot water and allow them to cook at a low boil. Probably around 12-15 minutes. When they are very fork tender transfer to a strainer. Do not rinse. Put them back into pot on low. Add butter and mask with potato masher. (If you prefer them smooth break out the hand mixer). Slowly add the milk until desired texture is reached. Salt/pepper to taste. I like to also add fresh thyme and/or rosemary.