water by at least a couple of inches, put the lid on and bring to a boil. once it’s boiling you can take the lid off. if it’s boiling over you can reduce the heat a bit. cook until each type of vegetable can be easily pierced with a fork or sharp knife (about 15 minutes). drain the veggies (i used a strainer set over a bowl, and i saved all the lovely vegetable broth and made a soup with it) and put the vegetables back into the pot.
use a potato masher to squash them.
then get out a hand mixer and use it to blend the veggies until they’re nice 