• 2 pounds potatoes, unpeeled, quartered or diced
• 5 tbsp olive oil and vegan butter
• 1/2 cup vegan sour cream
• 2 carrots peeled and sliced
• 4 tbsp dry flour
• 1/2 cup fresh and chopped Italian parsley
• 1 lb sliced mushrooms
• 1 1/2 cups carrots, peeled, diced in cubes

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• Cut potatoes into halves or quarters. Place in a large pot. Preheat oven to 405. Add mushrooms and cook until tender. Add tomato paste and cook again.
• Take a large pot, heat oil over medium. Cook onions and mushrooms for 8-10 minutes, then add carrots, parsnips, garlic, celery and thyme, stirring for 10 mins until carrots and mushrooms give off their liquid.
• Simmer on med-low heat until carrots and parsnips are perfectly tender. Then add peas and white beans.
• Get 4 tablespoons of flour and sprinkle the veggies. Stir it for about 3 minutes letting the flour cook.
• Spoon the creamy mashed potatoes over and drizzle the top with a little truffle oil or vegan butter.
• Place baking dish on a sheet-pan to catch the drippings in a preheated 400F oven and bake until golden for about 20-25 minutes.
• Garnish with fresh parsley and thyme. Serve!