Creamy herbed mashed parsnips and potatoes made quick and easy in the instant pot. The perfect decadent side dish for your holiday table or as a quick and easy side dish any night of the week. 
Instant Pot Creamy Herb Mashed Parsnips and Potatoes
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
 

Creamy herbed mashed parsnips and potatoes made quick and easy in the instant pot. The perfect decadent side dish for your holiday table or an easy side dish any night of the week.

Course: Side Dish
Cuisine: American
Servings: 6 servings
Author: AbraPappa
Ingredients
  • 3 lbs yukon gold potatoes
  • 1 lb parsnips
  • 2 tsp sea salt
  • 1 1/2 cup water
  • 4 ounces cream cheese
  • 4 tbsp butter
  • 1/4 cup milk (I used almond milk)
  • 5 sprigs fresh thyme
  • extra butter and thyme for garnish
  • 1/4 tsp black pepper
Instructions
  1. Wash, peel, and chop potatoes and parsnips into 1" chunks. Place in the instant pot with salt and water. 

  2. Place the lid on the instant pot and make sure the pressure release valve is set to sealing. Using the manual setting cook on high pressure for 10 minutes.

  3. Perform a quick pressure release, carefully, when the 10 minutes is complete.

  4. While the potatoes and parsnips are cooking, place a small saucepan over low heat on the stove top. Add cream cheese, butter, milk and thyme sprigs. Cook on low heat until well melted. Remove thyme sprigs and set aside.

  5. Mash the potatoes using either a potato masher or a hand mixer. Add the cream cheese mixture (you may not need it all) and black pepper, mash until creamy, taste for salt (you may want more). Top with fresh thyme and additional butter (optional).

Recipe Notes
Nutrition Facts
Instant Pot Creamy Herb Mashed Parsnips and Potatoes
Amount Per Serving (1 serving)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.