Wash, peel, and chop potatoes and parsnips into 1" chunks. Place in the instant pot with salt and water.
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.
Perform a quick pressure release, carefully, when the 10 minutes is complete.
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.
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).
For Vegan Version - use almond milk or oat milk and vegan butter and eliminate cream cheese
I use a 6 quart Instant Pot, if you have a larger version you may need more liquid to bring the instant pot to pressure
Do not fill beyond the 8 cup mark.
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