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