— Sylvia Edwards

Hmm. Um, I am going to just throw out some suggestions for you. Okay. I don't have any, um, solid results to, uh, to lean on here. But try, uh, some other root vegetables like root of bega, um, you know, or, or turnip comes to mind. But, you know, some of these things are gonna have a relatively high water content, probably not unlike a cauliflower. Um, one thing that you might try to do is once you cook some of these things, okay, whether it's cauliflower again, or rutabaga or, you know, maybe another root vegetable is, uh, once you, um, once you cook it to, um, try to dry it out a little bit and, and the, the sequence of steps here, we might need to do some experimenting and try it one way and another, but, um, try to dry it out a little bit in the oven at low temp, just to drive off some of the moisture and, uh, and then proceed from there. You know, the other approach would be to mash it first and then, uh, to, uh, dry it out a little bit and then see how you like that texture, right? Relative to the water content. Um, sweet potatoes, uh, come to mind as well, if that flavor profile works for you. Uh, there's many different degrees of sweetness among the, the variety of sweet potatoes out in the world. And, uh, you know, if you wanted a more savory sort of an approach, there are certainly potatoes, um, that are gonna be lower, um, on the sweet profile. And, uh, for sure, some of these sweet potatoes when they're cooked up, they have a drier consistency. Some are more dense, you know, than a fluffy russet potato that you might mash right in, in a more typical preparation for a, a shepherd's pie. So you might wanna prepare yourself for some different result, right, in terms of texture or, you know, mouth feel with some of these other ingredients. But, uh, you might find something that comes out close with a little bit of experimentation, give it a try.