Kitchen Side Dish Thanksgiving Valentine's Day Vegetable

Parsnip Mashed Potatoes with Red Eye Express Gravy

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!


Print Recipe

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


Make the Parsnip Mashed Potatoes

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

Make the Red Eye Express Gravy

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