Boil the eddoes.

Note: To test doneness just stick an ice pick or knife. If it goes through smoothly then it is ready.

Peel then mash the eddoes using the back of a fork

Add the onion, garlic then add salt and pepper to taste. Mix

Fry the 2 cloves of garlic in a kalchul (ladle) and chongkay the eddoes.

Adjust salt and pepper if necessary then mix until smooth. Add chadon beni chutney (optional)