It is funny how most of us make some dishes the same way, and never change. For instance, I’ve always made mashed potatoes the same way; year after year. My daughter, Lindsey, put a stop to that last week. She added parsnips to the potatoes and wow did that make a big difference! The parsnips add the slightest amount of sweetness that is balanced by the butter and chives. You can either cook the potatoes and parsnips on the stove or in the Instant Pot, but mash them with a food processor. Parsnips are fibrous and the food processor makes them silky and creamy vs. lumpy and stringy when a mixer is used. Enjoy!
Instant Pot Mashed Potatoes and Parsnips with Chives
1 pound russet potatoes
½ pound parsnips (they look like white carrots)
1 ½ cups water
Kosher salt and pepper, to taste
¾ cup 2% milk
½ cup unsalted butter
Garnish: ¼ cup minced fresh chives and 2 tablespoons melted butter
Peel potatoes. Cut each potato in half, then cut each half in 8 pieces. Peel parsnips; cut in ½-inch coins. Place water, potatoes, parsnips and 1 teaspoon kosher salt in Instant Pot. Secure lid and set instant pot to pressure cook for 10 minutes (Note: it will take some time for the pressure to build and then the 10 minute timer will begin). After the 10 minutes is complete, allow a natural release of pressure for 10 minutes then carefully turn the steam valve to the venting position to release all the steam. (When the pressure is fully released the button will go down and it will be safe to remove the lid.) Check to see that potatoes and parsnips are done. Drain potatoes and parsnips. Reserve.
While steam is naturally releasing from the Instant Pot, microwave milk and butter in a glass measuring cup for 1 minute, then in 30 second increments until butter is melted. Set aside. In the bowl of a food processor fitted with the metal blade, place ½ of potato and parsnip mixture. Process until smooth. Add half of milk mixture. (You may need more; you may need less.) Taste, and season with salt and pepper. Transfer to a serving dish. Repeat procedure with other half of potatoes and parsnips. To serve: pour melted butter over potatoes and sprinkle with chives. Enjoy! Makes 6 servings.
Published in The News and Neighbor on December 16, 2020.
Mary Duke Cooks! 