Coco Morante’s Pressure Cooker Mashed Potatoes and Parsnips
Coco Morante, author of The Ultimate Instant Pot Cookbook, one of our new favorite books for all things pressure cookers, shares her recipe for Mashed Potatoes and Parsnips. The creamy potatoes come together quickly and efficiently in the pressure cooker with the addition of a silicone pressure cooker steamer, and the parsnips brings a bonus nutty flavor to the mash.
See how the recipe comes together on Coco’s blog, Lefty Spoon and how she uses the steamer below.
Here is what Coco has to say:
The Silicone Steamer is great for steaming smaller batches (up to 2 pounds) of hardy vegetables like potatoes, parsnips, carrots, rutabagas, and turnips. The bright color is fun too — it makes an awesome gift along with their other silicone pressure cooker accessories. As we’re headed into the colder months, I know I’m going to be reaching for mine multiple times a week.
As you can see, the silicone material conforms to the Instant Pot when you lower it in, and its handles come together in a locked position, making it easy to lower and lift. You’ll want to make sure not to overload the steamer when you use it, as the handles need to be able to close so there’s space for steam to build up pressure in the pot.
After the vegetables are steamed, it’s as easy as mashing them up with milk (I use half-and-half for added richness), butter, salt, pepper, and a dollop of sour cream. Definitely try adding sour cream to your mashed vegetables if you haven’t tried it before! It adds a tangy note and makes them even creamier.
Once you’ve mashed your vegetables right in the Instant Pot’s inner pot, you can serve them right away, or return the pot to the housing. The Instant Pot defaults to its “Keep Warm” setting after cooking, so your mash will stay nice and warm until dinner is ready to serve.
Get the full recipe on Lefty Spoon.
You might also like
Sign up and be the first to hear about exclusives, promotions and more!
Thanks for signing up.