Recipe courtesy of Rachael Ray

Mashed Potatoes and Parsnips with Cheddar

Name: Mashed Potatoes and Parsnips with Cheddar
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Ingredients: 2 russet (baking) potatoes, peeled and cubed; 1 to 2 large parsnips, peeled and cubed; Salt and white pepper; 1 tablespoon unsalted butter; 3/4 cups shredded extra, extra, extra-sharp white Cheddar; 1/2 cup whole milk; Freshly grated nutmeg; 2 tablespoons finely chopped fresh chives; Gravy, recipe follows; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups turkey stock; 1 to 2 tablespoons Worcestershire sauce; Salt and pepper

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Level: Easy

Total: 55 min
Active: 35 min

Yield: 4 servings

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Ingredients

2 russet (baking) potatoes, peeled and cubed

1 to 2 large parsnips, peeled and cubed

Salt and white pepper

1 tablespoon unsalted butter

3/4 cups shredded extra, extra, extra-sharp white Cheddar

1/2 cup whole milk

Freshly grated nutmeg

2 tablespoons finely chopped fresh chives

Gravy, recipe follows

Gravy:

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups turkey stock

1 to 2 tablespoons Worcestershire sauce

Salt and pepper

Directions

In a large pot, cover the potatoes and parsnips with cold water. Bring to a boil, salt the water and cook until fork-tender. Drain and return to the pot; mash with the butter, cheese and milk. Season with salt, pepper and nutmeg. Stir in the chives. Serve with the Gravy.

Gravy:

Place a small to medium pot over medium heat and add the butter. When melted, sprinkle in the flour and mix with a wooden spoon to make a roux¿it should look like wet sand. Stir for a couple minutes, then whisk in the stock, making sure to get into the corners of the pan, and bring to a simmer. Let cook for a few minutes, then add the Worcestershire and season with salt and pepper.