Mashed Potatoes and Parsnips with Cheddar
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 386
- Total Fat
- 20
- Saturated Fat
- 11
- Carbohydrates
- 40
- Dietary Fiber
- 6
- Sugar
- 8
- Protein
- 13
- Cholesterol
- 55
- Sodium
- 843
- Total: 55 min
- Active: 35 min
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.