These Instant Pot Parsnips and Potatoes come out perfect every time. The slightly sweet taste of parsnips melds so well with the potatoes that you may never go back to plain mashed potatoes again. [Stovetop instructions also included.]
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Whether you’re making potatoes and parsnips for Thanksgiving, Christmas, a special occasion, or just as an everyday accompaniment to a meal, you’re going to be so thankful for the Instant Pot.
This recipe for pressure cooker mashed parsnips and potatoes comes out perfect every time I make it and I feel it tastes so much better than boiling the vegetables in water on the stovetop. However, I do include instructions for the stovetop, if that’s what you prefer.
I sometimes like to roast parsnips with other root vegetables like rutabaga, sweet potatoes, turnips, carrots, etc. But for this recipe, we’re making mashed parsnips.
If you’ve never tried making mashed potatoes with parsnips, I think you’re in for a treat. You might never go back to your plain old mashed potato recipe again – these are so good! The parsnips have a slightly sweet flavor that goes so well with the potatoes.
➡ Mashed potatoes pair well with coq au vin, beef short ribs, or turkey!
Ingredients and Tips
🧂 Ingredients for Mashed Parsnips and Potatoes
💡 Ingredient and Recipe Tips
🥔 Potatoes: My favorite kind of potatoes are Yukon gold potatoes. Cut them into 1 ½ inch cubes. You can substitute russet potatoes or Idaho potatoes. Avoid waxy potatoes like red potatoes because they’re less starchy.
🥕 Parsnips: Select smaller-sized parsnips. The larger ones can have a fibrous center and may not be as sweet. Cut the parsnips into very thick rounds and cook them along with the potatoes, placing them on top.
❓ FAQS
Parsnips are root vegetables that are related to carrots. They look like cream-colored fat carrots. Parsnips taste like a cross between a potato and a carrot. They’re starchy like potatoes but slightly sweet like carrots.
How to Make Mashed Parsnips and Potatoes
⏲️ Instant Pot Instructions
- Pour 2 cups of water into the inner pot and place a steamer basket in the Instant Pot. Place the cut potatoes and parsnips in the steamer basket and pressure cook for 7 minutes. Do a quick release of pressure and open the Instant Pot.
- Carefully remove the steamer basket from the Instant Pot and empty contents into a large bowl. Sprinkle with salt and pepper.
- Using a potato masher or fork, mash the potatoes and parsnips. Add in the butter and half and half.
- Mix until incorporated. Garnish with desired fresh herbs (eg. parsley, rosemary, or chives)
♨️ Stovetop Instructions
- Fill a large pot with water.
- Add the vegetables to the water.
- Bring the water to a boil and reduce to a simmer.
- Cook the potatoes and parsnips until tender, about 25 to 30 minutes.
- When the vegetables are cooked, drain them well and transfer into a large bowl.
- Sprinkle with salt and pepper. Using a potato masher or fork, mash the potatoes and parsnips.
- Add in the butter and half and half. Mix until incorporated.
See the recipe card below for detailed instructions.
Perfect Instant Pot Mashed Parsnips and Potatoes
Ingredients
- 3 lbs Yukon Gold potatoes peeled and cut into 1 ½ inch cubes
- 1 lb parsnips cut into 1-inch thick circles
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- 4 tablespoon butter room temperature
- 4 tablespoon half and half
Instructions
- Pour 2 cups water into Instant Pot inner pot.
- Place steamer basket in the inner pot or on a trivet.
- Place cut potatoes in the steamer basket.
- Place cut parsnips on top of potatoes.
- Close the Instant Pot and pressure cook on High Pressure for 7 minutes.
- Do a Quick Release of pressure. [Read More: The Different Pressure Release Methods].
- Press Cancel and open the Instant Pot and carefully remove the steamer basket from the Instant Pot and empty contents into a large bowl.
- Sprinkle with salt and pepper.
- Using a potato masher or fork, mash the potatoes and parsnips.
- Add in the butter and half and half and mix well.
- Garnish with fresh herbs (e.g. parsley, chives, rosemary) if desired.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. cut vegetables, etc.
Nutrition
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I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
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Yusra says
Made this for lunch today and it was so quick and delicious, thank you!
Paint the Kitchen Red says
Yusra, I’m so happy you enjoyed the Instant Pot parsnips recipe.
JeannieD says
I made this as a base for Mushroom and Lentil Stew. I used vegan butter and unsweetened cashew milk to make it vegan. Quick and delicious! And one less pot going on the stove 😉 Thanks so much for the recipe.
Paint the Kitchen Red says
Hi Jeannie – thank you for sharing!
Karen says
I am going to be crunched for time when I want these to start cooking. Can I prep ahead of time and use delay start of 1-2 hours?
Neena Panicker says
Karen, I’ve never tried doing that but it should work. However, when potatoes are peeled and left out they do become brown. This is not unsafe, but the color will affect your final dish. You could try and cook them in water rather than above the water.
Sunny Drohan says
Am going to make these, maybe this week. Can you make these potatoes and keep in the pot and hit keep warm button?
Paint the Kitchen Red says
Sunny, if you release pressure and then do Keep Warm, it should be okay. If you do a natural release of pressure, the potatoes could overcook.
Harvey says
Recipe. Beef stew. Plus veggies..
Please.?
Paint the Kitchen Red says
Harvey, I have an Indian beef curry with coconut milk that I also serve as a stew. That might not be what you’re looking for if you’re looking for a traditional beef stew 🙂 Here’s the recipe for Indian Beef Curry. It’s one of my favorite recipes to make!
Shanthini Jayanthan says
Perfect Instant Pot Mashed Potatoes and Parsnips
Shanthini Jayanthan says
Thanks Neena. This is my 2nd recipe (from your list) with the instant pot. I had some left over steak so wanted to make mashed potatoes and was very excited to try yours with parsnips which I have never used before.
It came out perfect and used your quantities as I could not get smaller amounts. It was very tasty and have saved the 5 out of the 6 servings in the freezer for future use. Thank you for doing all the home work and the helpful pictures.
Paint the Kitchen Red says
You’re so welcome! I’m really glad it worked out for you.
Joyce says
I have never had parsnips before, I always thought they were white carrots! I actually had no idea how to use them besides maybe roasting them. I definitely need to try this out with my potatoes to jazz it up a bit! 🙂
Paint the Kitchen Red says
It really tastes wonderful!
Shristi says
Looks really good! I’ve never ever tried parsnips, but I’ll have to get some to make this. Thanks for all your posts!