Perfect Mashed Potatoes and Parsnips
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.
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.
- Carbohydrate 0.983423066239316 g
- Cholesterol 7.46166666666667 mg
- Fat 2.32501446581197 g
- Fiber 0.0475357905982906 g
- Protein 0.616575480769231 g
- Saturated Fat 1.44528792735043 g
- Serving Size 1 1 serving (323g)
- Sodium 8.34726068376068 mg
- Sugar 0.935887275641025 g
- Trans Fat 0.120041132478632 g
- Calories 27 calories
Step-by-step
- 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' 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.
Operating with a pressure cooker imposes specific thermodynamic rules on high-starch root vegetables. Steam under pressure breaks cell walls faster than boiling water, which creates a significant risk of waterlogged starches. Steaming the yukon gold potatoes and parsnips inside a basket rather than submerging them prevents excess moisture absorption. Yukon golds contain moderate starch and higher natural moisture than russets, meaning they tolerate the pressure environment well without turning completely gluey. Parsnips introduce natural sugars that caramelize slightly when cooked, adding an earthy sweetness that contrasts against dairy fats. Storing this mash requires careful temperature management. Freezing mashed root vegetables often triggers separation because emulsified fats and starches weep liquid upon thawing. Adding four tablespoons of butter and four tablespoons of half and half creates a sufficiently rich fat matrix to protect the cell structure during freezing. Portion the mash into airtight containers and freeze for up to one month. Thaw the container overnight in the refrigerator rather than on the counter to prevent bacterial growth and uneven warming. Reheating requires gentle kinetic energy. Microwaving on high power bursts remaining starches and yields a rubbery paste. Instead, place the thawed mash in a heavy-bottomed saucepan over medium-low heat, stirring constantly while adding a splash of warm half and half to restore fluidity. Fresh parsnips yield a cleaner, sweeter flavor than older specimens whose woody cores must be carved out entirely before cooking. Dried herbs fail to mimic the brightness of fresh parsley or chives folded in at the final stage.
