Colourful Three Potato Mash; Carrot & Squash, Spinach and Chive, and Beet & Goat Cheese

5 large yukon gold potatoes sliced extremely thin and cooked
4 large carrots chopped and boiled
1 cup of cooked acorn squash
Butter as desired to your taste or butter alternative

Soy milk

5 large yukon gold potatoes sliced extremely thin and cooked
1/2 cup raw spinach
1/4 cup fresh chives
1 clove fresh garlic mined
Butter as desired to your taste or butter alternative

Soy milk

5 large yukon gold potatoes sliced extremely thin and cooked
2/4 cup jarred beets
1/4 cup goatscheese
Butter as desired to your taste or butter alternative

Soy milk

1 raw kale leaf washed and whole
Fresh thyme
Starfruit

First boil 5 large potatoes in 3 separate pots until soft. Place aside and keep warm.  Boil carrots, and squash until tender in separate pots.  You can place all the potatoes in one pot to save pots if needed.

Once carrots and squash are boiled add in with potatoes in the three separate pots.   Add carrots and squash in one, chives, garlic and spinach to the next and beets and goatscheese in the last pot.  Mash all three pots separately adding butter and milk as desired.

Scoop one of each pot on to the kale leaf. Place goatcheese and beet in the middle and surround that scoop with small amount of crumbled goatcheese.  Garnish potato and squash scoop with thyme,  as well as chive and spinach scoop with small dollop of sour cream and a few sliced chives.

Slice 6 pieces of fresh starfruit and place on plate.