This was supposed to be a puree but it was more of a really tasty "mash" that was great with a big side of braised winter greens with chilies, garlic, and lemon. The recipe was inspired by one of my new favorite cookbooks "Vegan Eats World."
I am not a hard core vegan, but I do like to browse through vegetable and grain based recipes from around the world. We had leftovers but I never got any myself. I think the leftovers turned into breakfast "mash cakes" done in a non-stick skillet.
This is chunky and just wonderful.
(does not include added salt):