A puree and a mash could really be interchangeable—puree being a more refined version of the humble mash. To make your puree even more velvety smooth, you could pass it through a food mill or fine sieve after pureeing. Reheat gently in a saucepan or in the microwave. Just remember to season. All these recipes serve 4.
Peel and dice 500 g (1 lb) parsnips. Put in a large saucepan and cover with water. Bring to a boil and cook 10 minutes, then add 1 peeled, cored, and chopped pear and cook an additional 5 minutes, or until very soft. Drain and return to low heat to evaporate excess water. Transfer to a food processor or blender and process until smooth. Add 30 g (1 oz) soft butter and a pinch of nutmeg. Process until combined and season to taste. Drizzle with 1/4 cup (60 ml) cream and garnish with a sprinkling of nutmeg.
Rinse and drain two 410-g (15-oz) cans cannellini beans. Put in a food processor or blender with 1 chopped garlic clove, 2 tablespoons each lemon juice and extra virgin olive oil, and 1 teaspoon chopped fresh rosemary. Process until smooth and season to taste. Garnish with a little extra fresh rosemary.
Add 2 cups (300 g) frozen peas to a saucepan of boiling water. Return to a boil and cook 2 minutes. Drain and put in a food processor or blender with 30 g (1 oz) soft butter, 2 tablespoons chopped fresh mint, and 2 teaspoons finely grated lemon zest. Process until smooth and season to taste. If desired, garnish with fresh mint leaves or extra lemon zest.
Preheat oven to 200°C (400°F). Wash 4 beets and trim tops. Wrap all together in a large sheet of foil and put on a baking sheet. Roast 1 hour, or until very tender. Cool slightly, then slip off skins. Roughly chop beet flesh and put in a food processor or blender with 1/2 cup (125 g) plain yogurt, 1 chopped small garlic clove, and 1 tablespoon balsamic vinegar. Process until smooth and season to taste. Top with a swirl of yogurt.
Peel 800 g (1 3/4 lb) baking potatoes and cut into 5-cm (2-in) chunks. Put in a large saucepan and cover with water. Bring to a boil and cook 15 minutes, or until very soft. Drain and return to low heat to evaporate excess water. Mash potatoes, then add 60 g (2 oz) soft butter and 1/3 cup (80 ml) warmed milk. Beat with a wooden spoon until smooth and light. Season with salt and white pepper. Serve with a little knob of butter on top.
Preheat oven to 200°C (400°F). Put 2 400-g (14-oz) whole orange sweet potatoes on a baking sheet and roast 45 minutes. Add 5 whole unpeeled garlic cloves and cook an additional 15 minutes, until tender. Cool slightly, then split sweet potatoes and scoop out flesh into a bowl. Squeeze garlic flesh from the skins into the bowl. Add 2 tablespoons extra virgin olive oil and 2 teaspoons chopped fresh sage. Mash well and season to taste. Serve garnished with a few fresh sage leaves.
Peel 500 g (1 lb) large carrots and cut into 3-cm (1-in) chunks. Steam over a saucepan of boiling water 10 minutes, or until soft. Transfer to a bowl and roughly mash. Add 1 teaspoon honey, 1/2 teaspoon ground cumin, a good pinch of ground cinnamon, and a pinch of cayenne pepper, if desired. Stir well with a wooden spoon to combine and season to taste. Serve sprinkled with toasted sesame seeds.
Peel 1 kg (2 lb) celeriac and cut into 3-cm (1-in) pieces. Put in a large saucepan and cover with water. Bring to a boil, then cook 25 minutes, until very soft. Drain well. Mash celeriac, then add 1/4 cup (60 ml) cream and 2 teaspoons Dijon mustard. Beat with a wooden spoon until almost smooth. Season with salt and white pepper. Drizzle with a little extra cream if desired.