Mashed potatoes and parsnips blend two root vegetables into one silky, sweet-savory mash. The parsnips bring a gentle earthiness while Yukon Golds keep everything creamy. It all cooks in one pressure-cooker basket in seven minutes.
Ingredients
- Water: 2 cups (16 fl oz / 473g)
- Yukon Gold Potatoes: 2 lbs (32 oz / 907g), peeled and cubed
- Parsnips: 0.75 lb (12 oz / 340g), peeled and cut into 1-inch thick pieces
- Sea Salt: 1 tsp. (0.2 oz / 6g)
- Ground Black Pepper: 1 tsp. (0.1 oz / 2g)
- Half and Half: 5 tbsp. (2.5 fl oz / 75g)
- Butter: 2 tbsp. (1 oz / 28g), melted
Step-by-Step Instructions
- Prepare your Instant Pot by pouring the 2 cups (16 fl oz / 473g) of water into the stainless steel inner pot and lowering the steamer basket inside, then arrange the 2 lbs (32 oz / 907g) of cubed potatoes and 0.75 lb (12 oz / 340g) of parsnip pieces evenly within the basket.
- Secure and lock the Instant Pot lid in place, ensure the venting valve is sealed, select the MANUAL setting, and cook on HIGH pressure for exactly 7 minutes.
- Once the cooking cycle completes and the timer chimes, immediately perform a Quick Release to rapidly vent the steam, then carefully open the lid once the pin drops.
- Carefully lift the steamer basket out and transfer the tender potatoes and parsnips into a large mixing bowl, then evenly sprinkle the 1 tsp. (0.2 oz / 6g) of sea salt and 1 tsp. (0.1 oz / 2g) of ground black pepper over the top.
- Using a potato masher or an electric hand mixer on a low speed, slowly drizzle in the 5 tbsp. (2.5 fl oz / 75g) of half and half along with the 2 tbsp. (1 oz / 28g) of melted butter, blending continuously until the vegetables reach a beautifully smooth, creamy consistency, and serve immediately while warm.
Nutritional Information (Per Serving)
Based on an average of 5 servings.
- Calories: 226.4 kcal
- Carbohydrates: 42g (1.48 oz)
- Protein: 5g (0.18 oz)
- Fat: 6.1g (0.22 oz)
Pro Tips for the Best Mashed Potatoes and Parsnips
- Cut Uniformly: Ensure your potato and parsnip chunks are cut to roughly the same size before placing them in the Instant Pot. This guarantees they cook evenly and finish at the same time, preventing hard lumps in your final mash.
- Warm Your Dairy: Before blending the half and half and melted butter into the vegetables, make sure they are at least room temperature or slightly warmed. Cold dairy can cool down the potatoes quickly and make them harder to mix, which can lead to a gummy texture.
- Remove Woody Cores: Larger parsnips often have a thick, woody core in the center that doesn't soften well, even under pressure. If your parsnips are quite large, quarter them lengthwise and slice out the tough inner core before cubing them.
- Avoid Overmixing: Whether you are using a potato masher or an electric hand mixer, stop mixing as soon as the ingredients are combined and smooth. Overworking the starches in the Yukon gold potatoes will result in a gluey consistency rather than a light and fluffy one.
Frequently Asked Questions (FAQ)
Can I make Mashed Potatoes and Parsnips ahead of time? Yes, you can make this dish up to two days in advance. Store the cooled mash in an airtight container in the refrigerator. When you are ready to serve, reheat gently on the stovetop over low heat or in the microwave, adding an extra splash of half and half or a pat of butter to restore the creamy texture.
What are the best potatoes to use for mashing with parsnips? Yukon gold potatoes are highly recommended for mashing because of their naturally buttery flavor and medium starch content, which yields a creamy, smooth texture. If you don't have Yukon golds, Russet potatoes are a great alternative for a fluffier mash.
Can I freeze Mashed Potatoes and Parsnips? Yes, this side dish freezes surprisingly well thanks to the fat from the butter and half and half. Allow the mash to cool completely, transfer it to a freezer-safe bag or container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
How do I fix watery mashed potatoes and parsnips? If your mash turns out too thin, avoid adding raw flour as it will alter the taste. Instead, try returning the mixture to the Instant Pot on the "Saute" setting for a few minutes, stirring frequently to let some of the excess moisture evaporate. Alternatively, stirring in a small amount of dehydrated potato flakes or cornstarch slurry can help thicken it right up.
Pro Tips
- Cut the potato and parsnip chunks to roughly the same size so they finish cooking together and leave no hard lumps behind.
- Quarter large parsnips lengthwise and cut out the woody core before cubing — that fibrous center never softens, even under pressure.
- Warm the half and half and melted butter before blending them in; cold dairy cools the vegetables and makes the mash gummy.
- Stop mixing as soon as everything is smooth — overworked Yukon Gold starch turns a fluffy mash into a gluey one.
- With 42g of carbs per serving, serve small scoops alongside a fatty main on keto days.
Frequently Asked Questions
Can I make this mash ahead?
Yes — refrigerate it up to 2 days and rewarm with a splash of warm half and half, stirring gently to keep the texture light.
Can I use only parsnips?
All-parsnip mash works but tastes noticeably sweeter; keep the potato blend for the best balance.
Is mashed potatoes and parsnips keto-friendly?
It is a higher-carb side at 42g per serving from the root vegetables, so keep portions modest on keto days.
How do I store leftovers?
Seal and refrigerate up to 3 days; rewarm gently rather than microwaving hard to avoid a dried-out surface.
Recipe card below.
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Ingredients
Method
- Secure and lock the Instant Pot lid in place, ensure the venting valve is sealed, select the MANUAL setting, and cook on HIGH pressure for exactly 7 minutes.
- Once the cooking cycle completes and the timer chimes, immediately perform a Quick Release to rapidly vent the steam, then carefully open the lid once the pin drops.
- Carefully lift the steamer basket out and transfer the tender potatoes and parsnips into a large mixing bowl, then evenly sprinkle the 1 tsp. (0. 2 oz / 6g) of sea salt and 1 tsp. (0. 1 oz / 2g) of ground black pepper over the top.
- Using a potato masher or an electric hand mixer on a low speed, slowly drizzle in the 5 tbsp. (2. 5 fl oz / 75g / 2.65 oz) of half and half along with the 2 tbsp. (1 oz / 28g) of melted butter, blending continuously until the vegetables reach a beautifully smooth, creamy consistency, and serve immediately while warm.
- Cut Uniformly: Ensure your potato and parsnip chunks are cut to roughly the same size before placing them in the Instant Pot. This guarantees they cook evenly and finish at the same time, preventing hard lumps in your final mash.
- Warm Your Dairy: Before blending the half and half and melted butter into the vegetables, make sure they are at least room temperature or slightly warmed. Cold dairy can cool down the potatoes quickly and make them harder to mix, which can lead to a gummy texture.
- Remove Woody Cores: Larger parsnips often have a thick, woody core in the center that doesn't soften well, even under pressure. If your parsnips are quite large, quarter them lengthwise and slice out the tough inner core before cubing them.
