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Mashed Potatoes and Parsnips with Mushroom and Chardonnay Gravy
Recipes
Mashed Potatoes and Parsnips with Mushroom and Chardonnay Gravy
12 servings
35 minutes total

Ingredients

  • 2 lb russet potatoes
  • 1 lb parsnips
  • 4 cups water
  • ½ cup unsalted butter, softened and divided
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 ¼ cups whole milk, slightly warmed
  • 8 oz fresh presliced white mushrooms
  • 2 tablespoons cornstarch
  • 1 ¾ cups chicken broth
  • ¼ cup chardonnay wine
  • 2 tablespoons fresh chives, chopped

Steps

    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 ¼ 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 ¼ 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.

Amount per 1⁄12 recipe serving: Calories 190, Total Fat 9g, Sat Fat 5g, Trans Fat 0g, Chol 25mg, Sodium 200mg, Total Carb 25g, Fiber 3g, Sugars 4g, Protein 3g, Calc 6%, Vitamin A 6%, Vitamin C 20%, Iron 4%