Perfect Instant Pot Mashed Parsnips and Potatoes
Servings: 6
Calories: 312 kcal
These Instant Pot parsnips and potatoes come out perfect every time. The slightly sweet taste of parsnips goes so well with the potatoes that you may never go back to plain mashed potatoes again.
Print
Pin
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
Serving: 1 /6 quantity | Calories: 312 kcal | Carbohydrates: 71 g | Protein: 6 g | Fat: 9 g | Saturated Fat: 5 g | Cholesterol: 25 mg | Sodium: 466 mg | Fiber: 9 g | Sugar: 6 g
Have You Made This Recipe?I love seeing your Photos! Tag Me on Instagram @PaintTheKitchenRed or tag #paintthekitchenred.
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!
