Instant Pot Creamy Mashed Potatoes and Parsnips
One of my favorite side dishes, adapted from The Ultimate Instant Pot Cookbook. Serve it for the holidays, or alongside a rotisserie chicken and green salad for a fast weeknight dinner.
Servings: 4
Ingredients
- 1 pound russet potatoes peeled and sliced into 3/4-inch-thick rounds
- 1/2 pound parsnips peeled and sliced into 3/4-inch-thick rounds
- 1/2 cup half-and-half or whole milk
- 1/4 cup sour cream
- 2 tablespoons unsalted butter
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Pour 1 cup water into the Instant Pot and place a steamer basket in the pot. Add the parsnips and potatoes to the basket and lock the handles closed.
- Secure the lid and set the Pressure Release to Sealing. Select the Steam setting and set the cooking time for 4 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
- When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and, wearing heat-resistant mitts, lift out the steamer basket. Lift out the inner pot and discard the water.
- Return the potatoes and parsnips to the still-warm inner pot. Add the half-and-half, sour cream, butter, salt, and pepper, then use a potato masher to mash the vegetables to your desired texture. Taste for seasoning and add more salt and pepper if needed.
- Spoon the mashed potatoes and parsnips into a serving bowl and serve warm.
Notes
For traditional mashed potatoes, use 1 1/2 pounds potatoes and omit the parsnips.