Hearthroot Mash

"To refuse hearthroot is to refuse a neighbor's hand."

  Hearthroot Mash, or simply Hearthroot, is a creamy and rich mash made from the starchy, golden skin root vegetable of the same name that thrives in the fertile soil of river valleys. It is slightly sweet when unseasoned, slightly nutty in flavor, with a satisfyingly smooth texture. Hearthroot is a very hardy vegetable that can grow nearly everywhere along the Ashen Coast and be stored over long periods of time making it a perfect side dish for any occasion.
  Typical preparation:
  Peel the slightly tough skin completely off, then boil until tender. Mash with tallow or churned butter. Drizzle some herbed river oil (garlic or stonebloom is typically mixed as well) Salt to taste. During the summer months you can mix in crushed sunseeds for extra richness and some crunch. Although expensive, shredded Hillcheese or smoked Reedscale flakes make excellent additions as well.
  Why is it such a staple?
  Hearthroot grows just about everywhere, especially on the Ashen Coast as the soil is particularly fertile and there are many river valleys. Its peel is hardy and protects the inside starch from outside ailments well. As such it keeps very well through the winter and cold months. There are large plots of land specifically partitioned for cultivating a regional supply of Hearthroot for the northwest to keep the costs low for locals and for places in cities that might have a hard time getting fresh foods.
  Regional farmers hold annual harvest contests that include some particularly fun challenges. Who can grow the largest Hearthroot Who can grow the sweetest And even some recipe related contests featuring many different dishes meant to be sampled from families and farms travelling from all over the coast. These recipes may be family secrets or just prepared well.
  In some villages it is even considered luck to carve a raven or fish into the crust of a baked hearthroot pie during the holiday seasons!