Fluffy Mashed Sweet Potatoes and Carrots

Rinse, peel, and chop sweet potatoes (2 medium) and carrots (4 medium) into large bite-sized pieces. Add to a large pot or Dutch oven. Cover with [water] by about 1 inch to ensure they’re submerged.

Bring [water] to a boil over high heat. Once boiling, slightly reduce heat to medium-high and continue cooking at a slightly less rapid boil for about 10-15 minutes, or until the [sweet potatoes] and [carrots] are very tender. Start 15m timer

Drain [carrots] and [sweet potatoes] and add back to the pot (or to a food processor or blender for a whipped purée effect). Add dairy-free butter (2.5 tbsp), garlic (2 cloves), ground ginger (0.25 tsp), ground turmeric (0.5 tsp), and [sea salt] to taste. Mash (or purée) until smooth. A food processor yields the creamiest texture, but mashing works fine for more texture.

Add more [dairy-free butter] (or a bit of [water]) as needed to achieve a creamy and smooth consistency. Taste and adjust flavor as needed, adding more [dairy-free butter] for creaminess, [spices] to taste, or [sea salt] to taste.

Serve hot. Garnish with additional [dairy-free butter], [fresh parsley], and [salt and pepper] (all optional). Store cooled leftovers in the refrigerator for up to 4-5 days.