Mashed Potatoes with Mushroom and Chardonnay Gravy

By á-48098

Ingredients

• 2 1/4 pounds (4-5 large) russet potatoes
• 12 ounces parsnips
• 4 cups water
• 1 teas. salt, divided
• 1/4 cup butter, softened
• 1/8 teas. ground black pepper
• 1 1/4 to 1 1/2 cups buttermilk or whole milk, slightly warmed
• Mushroom and Chardonnay Gravy

Details

Preparation time 35mins
Cooking time 50mins

Preparation

Step 1

Peel and quarter the potatoes. Peel and cut the parsnips into large chunks. In a large saucepan, combine 4 cups water, potatoes, parsnips and 1/2 teas. salt. Bring to boiling; reduce heat, cover and simmer 10 to 12 minutes or until tender. Drain.

In a large bowl, mash potatoes and parsnips with a potato masher or beat with an electric mixer on low speed. Add butter, 1/2 teaspoon salt and pepper. Gradually beat in enough of the buttermilk to make a light and fluffy consistency. Spoon into serving bowl or keep warm in a covered slow cooker on low heat. Serve with Mushroom and Chardonnay Gravy.

MUSHROOM AND CHARDONNAY GRAVY
In a medium saucepan, melt 1/4 cup butter. Cook 2 cups sliced mushrooms in hot butter for 3 to 4 minutes or until tender. Stir in 2 Tables. cornstarch. Stir in 1 3/4 cups chicken broth, 1/4 cup Chardonnay (or dry white wine), 2 Tables. snipped fresh chives and 1/4 teas. ground black pepper. Cook and stir until thickened and bubbly, cook and stir for 2 minutes more.