Ingredients

• 2 russet (baking) potatoes, peeled and cubed
• 1 to 2 large parsnips, peeled and cubed
• Salt and white pepper
• 1 tablespoon unsalted butter
• 3/4 cups shredded extra, extra, extra-sharp white Cheddar
• 1/2 cup whole milk
• Freshly grated nutmeg
• 2 tablespoons finely chopped fresh chives
• Gravy, recipe follows
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups turkey stock
• 1 to 2 tablespoons Worcestershire sauce
• Salt and pepper

Instructions

1. In a large pot, cover the potatoes and parsnips with cold water. Bring to a boil, salt the water and cook until fork-tender. Drain and return to the pot; mash with the butter, cheese and milk. Season with salt, pepper and nutmeg. Stir in the chives. Serve with the Gravy.
2. Place a small to medium pot over medium heat and add the butter. When melted, sprinkle in the flour and mix with a wooden spoon to make a roux¿it should look like wet sand. Stir for a couple minutes, then whisk in the stock, making sure to get into the corners of the pan, and bring to a simmer. Let cook for a few minutes, then add the Worcestershire and season with salt and pepper.