Parsnip Mashed Potatoes with
Red Eye Express Gravy

from Dizzy Pig

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

Instructions

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