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Mashed potatoes and roasted veggies

 Who needs meat? Sometimes, comfort means mashed spuds, roasted veggies and gravy with a glass of wine by the fire. 


3 Yukon gold potatoes

1⁄2 pound broccoli

1 medium yellow onion

1⁄2 pound carrots


Parmesean cheese

salt, pepper, butter, 

2 teaspoons flour

2/3 cup chicken broth

1/3 cup milk


Preheat oven to 450 degrees F.

Peel potatoes; cut into 1-inch pieces. Place in a medium saucepan with enough heavily salted water to cover by 1 inch. Bring to a boil over high heat and cook until easily pierced with a fork. Frain and return potatoes to saucepan. Cover to keep warm.

Wipe out saucepan; melt 1 tablespoon butter over medium-high heat.

Trim stem ends from broccoli and cut crowns into 1-inch florets. Halve onion lengthwise, then slice into 1⁄2-inch wedges. Scrub carrots, then cut on an angle into 1⁄2- inch slices. Finely chop 2 teaspoons garlic.

In a liquid measuring cup, whisk to combine broth and 2 teaspoons flour.

On a rimmed baking sheet, toss broccoli, onions, and carrots with 2 tablespoons olive oil; season with salt and pepper. Roast on lower oven rack until tender and browned in spots, about 15 minutes. Sprinkle with Parmesan and half of the chopped garlic ; roast until cheese is golden-brown and crisp, 3–5 minutes more.

Return saucepan with potatoes over medium heat. Add milk, 2 tablespoons butter, and 1 tablespoon oil. Mash with a potato masher or fork; season to taste with salt and pepper. Transfer to a bowl and cover to keep warm.

To saucepan with butter, add remaining chopped garlic; cook, stirring, until fragrant, about 30 seconds. Add broth mixture; bring to a boil over high. Reduce heat to medium; simmer, stirring occasionally, until reduced to 1⁄3 cup. Season with salt and pepper.

Serve mashed potato & gravy bowls topped with garlic-Parmesan veggies. Yum!


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