Parsnip Mashed Potatoes with Red Eye Express Gravy

Side Dish Vegetable Kitchen Thanksgiving, Valentine’s Day

By Bobby Lozano & Heather Anzallo

Mashed potatoes are a staple at the Thanksgiving table. But we want to put a spin on this classic simple dish, and thought about the under-utilized parsnips. Parsnips are a root vegetable that look like white carrots, have a natural sweetness like carrots and creamy like potatoes. They are the perfect vegetable for mixing into your mashed potatoes this holiday season.

We went a step further and top the parsnip mashed potatoes with a coffee-infused gravy. Full of earthy roundness and a medium heat level, this gravy might just become your new holiday favorite!

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Ingredients

Parsnip Mashed Potatoes

1/4 tsp salt
8 red potatoes, or any potato
2 parsnip
3 Tbsp butter
1/2 cup milk (optional)

Red Eye Express Gravy

2 Tbsp butter
2 Tbsp Dizzy Pig Red Eye Express coffee-infused seasoning
2 cups beef broth, or vegetable broth
1 1/2 Tbsp arrowroot, can sub with cornstarch
1 1/2 Tbsp water

Directions

Make the Parsnip Mashed Potatoes

Fill a large pot of water and place on high heat. Add salt and bring to a boil
Peel potatoes and parsnips, and chop into 1-inch cubes
Once water is boiling, add potatoes and parsnips to the pot and cook until potatoes and parsnips are fork tender, about 8 minutes
Once tender, drain water from the pot. Add butter and milk, and mash until smooth or desired consistency

Make the Red Eye Express Gravy

In a sauce pan, melt butter on medium heat
Add the Red Eye Express seasoning and turn the heat up to high
Once the butter starts to bubble, add the beef broth and bring to a boil
In a small bowl, combine the arrowroot (or cornstarch) and water and mix well to make a slurry
Once the broth is boiling, add the slurry slowly while whisking continuously
Cook until the gravy mixture begins to thicken, about 4 to 5 minutes

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