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Perfect Instant Pot Mashed Parsnips and Potatoes
Course:
Sides
Cuisine:
American
Main Ingredient:
vegetarian
Prep Time:
10
minutes
minutes
Cook Time:
12
minutes
minutes
Total Time:
22
minutes
minutes
Servings:
6
Calories:
312
kcal
Author:
Paint the Kitchen Red
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.
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Equipment
Instant Pot Pressure Cooker
Steam rack / trivet
Steamer Basket
Large Bowl
Potato masher
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.
See the blog post for more detailed recipe
tips
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