These Instant Pot Mashed Potatoes and Parsnips 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.
Whether you’re making these Instant Pot Mashed 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.
Parsnips are a root vegetable and I sometimes like to roast them with rutabaga, sweet potatoes, turnips, carrots, etc. But for this recipe, we’re making mashed parsnips.
Tips and Substitutions
I cut up the potatoes into about 1 1/2 inch cubes. If you cut them bigger, you may need to increase the cooking time. And of course, if you cut them smaller, they’ll cook faster. With any recipe, I like to find my own ‘perfect’ cooking time.
I encourage you to experiment and then note down what works for you, for next time. If the vegetables are under-cooked, just cook them for a couple of minutes longer.
For the parsnips, try and select smaller ones. The larger ones can have a fibrous center and may not be as sweet. If the parsnips are small, you can just scrub them well and cut them up without peeling. Their skin is very thin.
For this recipe I cut them into very thick rounds and cook them along with the potatoes, placing them on top. Feel free to change the quantity of parsnips – you can use more to get a sweeter taste.
To mash the potatoes, my mother-in-law swears by her potato ricer and it really is great, but I haven’t got around to purchasing one.
I still use a simple potato masher
, which does the job.
If you have the butter and cream at room temperature, they’ll be easier to incorporate into the mashed parsnips and potatoes. No big deal if they are from the fridge, but try and take them out ahead of time if you can.
I like to add chives to the final product but you can use any fresh herbs you like.
Yukon Gold potatoes work really well. You can use Russet potatoes if you wish.
In terms of accessories and equipment, a steamer basket
is really useful. Be sure to remove the steamer basket carefully using silicone gloves, potholder, or dish towel.
You could get by using a trivet and just draining the cooked vegetables into a colander.
If you’re new to the Instant Pot and aren’t familiar with how to use it, please read the Instant Pot DUO Beginner’s Quick Start Guide or the Instant Pot ULTRA Beginner’s Quick Start Guide first and then come back here to learn how to make this Instant Pot Mashed Potatoes and Parsnips.
Instant Pot Mashed Potatoes and Parsnips Ingredients
Instant Pot Mashed Potatoes and Parsnips Step by Step Instructions
- Pour 2 cups water into Instant Pot inner pot.
- Place steamer basket in the inner pot.
- Place cut potatoes in the steamer basket.
- Place cut parsnips on top of the potatoes.
- Close the Instant Pot.
- Make sure the steam release handle is in the ‘Sealing’ position.
- Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until the display reads ‘7’.
- Instant Pot display will change to ‘On’.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down from 7 to 0; it will then switch to ‘Keep Warm’ mode and display ‘L0:00’.
- Do a Quick Release: move the steam release handle to ‘Venting’. I like to place a folded towel over the steam release handle and move it to the venting position. Remove the towel after turning the knob.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- It’s now safe to open the Instant Pot. (Press ‘Cancel’ to turn off 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, chives….)
Perfect Instant Pot Mashed Potatoes and Parsnips
Ingredients
- 3 lbs Yukon Gold potatoes peeled and cut into 1 1/2 inch cubes
- 1 lb parsnips cut into 1-inch thick circles
- 1 tsp salt
- 1 tsp black pepper
- 4 Tbsp butter room temperature
- 4 Tbsp half and half
Instructions
- Pour 2 cups water into Instant Pot inner pot.
- Place steamer basket in inner pot.
- Place cut potatoes in the steamer basket.
- Place cut parsnips on top of potatoes.
- Close the Instant Pot and cook on 'Manual' (or 'Pressure Cook') for 7 minutes.
- Do a Quick Release of pressure.
- Open the Instant Pot and carefully remove the steamer basket from the Instant Pot and empty 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.
- See the blog post for more detailed recipe tips
Nutrition
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.
If you loved this recipe, please give it a 5 Star rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much!
You might also like to try these Instant Pot Recipes:
|
|
|
|
|---|---|---|
| Instant Pot Coq au Vin | Instant Pot Jasmine Rice | Instant Pot Hard Boiled Eggs |
Shristi
March 23, 2017 at 11:15 amLooks really good! I’ve never ever tried parsnips, but I’ll have to get some to make this. Thanks for all your posts!
Joyce
March 23, 2017 at 12:32 pmI 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
March 25, 2017 at 1:01 pmIt really tastes wonderful!
Shanthini Jayanthan
April 18, 2017 at 11:50 amThanks 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
April 18, 2017 at 2:22 pmYou’re so welcome! I’m really glad it worked out for you.
Shanthini Jayanthan
April 18, 2017 at 1:01 pmPerfect Instant Pot Mashed Potatoes and Parsnips
Harvey
February 19, 2019 at 3:32 amRecipe. Beef stew. Plus veggies..
Please.?
Paint the Kitchen Red
February 19, 2019 at 1:32 pmHarvey, 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!