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Mashed Potatoes and Parsnips with Mushroom and Chardonnay Gravy

Mashed Potatoes and Parsnips with Mushroom and Chardonnay Gravy
Total Time:
35 minutes


2 lb russet potatoes
1 lb parsnips
4 cups water
1/2 cup unsalted butter, softened and divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups whole milk, slightly warmed
8 oz fresh presliced white mushrooms
2 tablespoons cornstarch
1 3/4 cups chicken broth
1/4 cup chardonnay wine
2 tablespoons fresh chives, chopped


  1. Peel potatoes and parsnips; cut into small chunks. Place in saucepan with water; bring to boil on high. Reduce heat to low; simmer 8–10 minutes or until tender. Drain.
  2. Mash potatoes and parsnips with potato masher or beat with electric mixer on low speed. Stir in 1/4 cup butter, salt, and pepper. Gradually beat in milk until blended and fluffy. Cover to keep warm.
  3. Preheat medium saucepan on medium-high 1–2 minutes. Place remaining 1/4 cup butter in pan, the stir in mushrooms; cook 5–6 minutes, stirring occasionally, or until tender. Stir in cornstarch; cook 1 more minute, stirring constantly. Whisk in broth, wine, and chives; simmer 3–4 minutes or until thickened. Serve with mashed potatoes and parsnips.

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Nutritional Information

CALORIES (per 1/12 recipe) 190kcal; FAT 9.00g; SAT FAT 5.00g; TRANS FAT 0.00g; CHOL 25mg; SODIUM 200mg; CARB 25g; FIBER 3.00g; SUGARS 4g; PROTEIN 3g; CALC 6%; VIT A 6%; VIT C 20%; IRON 4%

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