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* If you don’t have all ingredients above, be creative with substitutions. Fresh green beans (1/4 lb) may replace asparagus. Or add chopped mushrooms (1 cup) for a rich taste. If extra veggies, use more broth in step #4.

Preheat oven to 400°F. Place potatoes in a large pot of salted, cold water to cover. Bring water to a boil and then reduce to a medium simmer. Cook until fork tender, 15-20 minutes. Drain potatoes well and return to pot.

Meanwhile, add oil to a large, ovenproof skillet (10-12 inch). Heat med-high and sauté onion for 5 minutes, stirring often. Add carrots, turnips, peas, asparagus, garlic and any extra veggies. Sauté 5-10 more minutes, stirring occasionally, until vegetables begin to soften and brown bits form in pan. Pour in 1/2 cup broth, scraping up the brown bits.

Add greens, white beans, spices and 1 1/2 cups broth. Simmer 5-10 minutes, until liquid thickens and reduces slightly and vegetables are fork tender. Add more broth, if necessary.

While vegetables cook, add 1/4 to 1/2 cup broth to potatoes. Mash with a potato masher until mostly smooth.

Spread mashed potatoes over top of vegetables, to edges of pan. Place skillet in the oven. Bake until vegetable liquid bubbles and potato topping begins to brown, about 20 minutes.

Remove skillet from oven and let rest 5 minutes before serving.