Recipe courtesy of Rachael Ray
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Mashed Potatoes and Parsnips with Cheddar
Total:
55 min
Active:
35 min
Yield:
4 servings
Level:
Easy
Total:
55 min
Active:
35 min
Yield:
4 servings
Level:
Easy

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.

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