Pressure Cooker Root Vegetable Mash
Servings: 4
Calories: 485kcal
Equipment
- Electric Pressure Cooker
Ingredients
- 225 g /0.5 lb Carrots
- 1 Small Swede/Rutabaga
- 3 Baking Potatoes
- 240 ml /1 Cup Vegetable Stock
- 165 g /1.5 Sticks Salted Butter
- Splash Whole Milk/Full Fat Milk
- 1 Tbsp Dried Parsley
- Salt and Pepper
Instructions
- Peel and dice the carrots, swede and potatoes.
- Add a cup of vegetable stock to the instant pot and add in the steamer basket.
- Add the veggies to the steamer, season well with salt and pepper and sprinkle with parsley.
- Chop half the butter into chunks and add over the vegetables. Place the lid on the instant pot.
- Set the valve to sealing and pressure cook for 15 minutes followed by a quick pressure release.
- Drain the stock, then with a silicone masher, mash the vegetables adding a little butter at a time. Then finish with a splash of milk and extra salt and pepper before serving.
- Then serve and any leftovers are perfect for the freezer.
Notes
Remember you can mix and match and just do 1 vegetable if you prefer. Just up the quantities to do just carrots, maybe just do a parsnip mash or whatever you prefer.
We used our instant pot in this recipe but any electric pressure cooker will also work.
Nutrition
Calories: 485kcal | Carbohydrates: 44g | Protein: 5g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 564mg | Potassium: 1164mg | Fiber: 6g | Sugar: 9g | Vitamin A: 10568IU | Vitamin C: 37mg | Calcium: 96mg | Iron: 2mg