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.]
Table of Contents
Introduction
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.
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.
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.
Here are some recipes that would be great with these mashed potatoes and parsnips:
– Instant Pot Coq au Vin
– Instant Pot Short Ribs
– Instant Pot Turkey Breast
Tips and Substitutions
Potatoes
My favorite kind of potatoes are Yukon gold potatoes.
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.
Substitutions
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 mashed parsnips recipe, I cut the parsnips into very thick rounds and cook them along with the potatoes, placing them on top. Feel free to change the potato parsnip ratio – you can add more parsnips to get a sweeter taste.
Accessories
To mash the potatoes, my mother-in-law swears by her potato ricer and it really is great, but I haven’t gotten around to purchasing one.
I still use a simple potato masher, which does the job.
A steamer basket is really useful. Remove the steamer basket carefully using silicone gloves, because the basket will be very hot!
If you’re not cooking a lot of potatoes and parsnips, you could get by using a trivet and just draining the cooked vegetables into a colander.
Butter and cream
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.
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.
If the parsnip is large and has a thick core, you can cut away the center without sacrificing too much of the parsnip. Since the parsnip is pressure cooked and mashed, the core doesn’t affect the taste or texture of the mashed parsnips and potatoes.
I love using Yukon gold because they’re so creamy. However, russet potatoes or Idaho potatoes will work well too. Avoid waxy potatoes like red potatoes. They are lower in starch and are better for something like potato salad.
If you’re new to the Instant Pot and aren’t familiar with how to use it, you might find it helpful to first read one of the following guides and then come back here to learn how to make this recipe.
- Instant Pot DUO Beginner’s Manual
- Instant Pot ULTRA Beginner’s Manual
- Instant Pot DUO EVO PLUS Beginner’s Manual
- Instant Pot DUO NOVA Beginner’s Manual
- Instant Pot DUO GOURMET Beginner’s Manual
- Instant Pot DUO CRISP Beginner’s Manual
- Instant Pot PRO Beginner’s Manual
- Instant Pot PRO CRISP Beginner’s Manual
Mashed Parsnips and Potatoes – Ingredients
- Potatoes
- Parsnips
- Half and half
- Butter
- Pepper
- Salt
More details in the recipe card at the bottom of this post
How to Make Instant Pot Parsnips and Potatoes (Step by Step Instructions)
- Place vegetables in steamer basket
- Pressure cook
- Release pressure
- Mash vegetables and season
Place vegetables in steamer basket
- 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.
* You might be able to get away with 1 to 1 1/2 cups of water; it just depends on your Instant Pot.
Instant Pot Duo Pressure Cook 7 minutes
- Close the lid and make sure steam release handle is in ‘Sealing’ position
- Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until the display reads ‘7′ (7 minutes).
Instant Pot Ultra Pressure Cook 7 minutes
- Close the lid.
- Select Pressure Cook mode and adjust the time to 7 minutes (00:07).
- Press ‘Start’.
Pressure Cooking Process (Duo and Ultra)
- Instant Pot display will change to ‘On’.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down to 0; it will then switch to ‘Keep Warm’ mode and display ‘L0:00’ or ’00 00′ and begin to count up the number of minutes since pressure cooking completed.
How to Quick Release Pressure (QR) on the DUO
- Move the steam release handle to Venting. Steam will come out of the steam release handle.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press Cancel and open the Instant Pot.
How to Quick Release Pressure (QR) on the ULTRA
- Press down on the Steam Release Button until it locks into place, and steam begins to come out of the Steam Release Valve.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press Cancel and open the Instant Pot.
[Find out more about the pressure release methods and how and when to use them. ]
Mash vegetables and season
- 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)
How to make mashed potatoes and parsnips on stovetop
Make the recipe as directed except boil the vegetables in a large pot and drain.
Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes.
- 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.
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 1/2 inch cubes
- 1 lb parsnips cut into 1-inch thick circles
- 1 tsp salt
- 1 tsp black pepper powder
- 4 Tbsp butter room temperature
- 4 Tbsp 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.
- See the blog post for more detailed recipe tips
Nutrition
Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!
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 five ⭐ 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!
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JeannieD
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
Hi Jeannie – thank you for sharing!
Sunny Drohan
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
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
Recipe. Beef stew. Plus veggies..
Please.?
Paint the Kitchen Red
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
Perfect Instant Pot Mashed Potatoes and Parsnips
Shanthini Jayanthan
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
You’re so welcome! I’m really glad it worked out for you.
Joyce
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
It really tastes wonderful!
Shristi
Looks really good! I’ve never ever tried parsnips, but I’ll have to get some to make this. Thanks for all your posts!