Parsnips add sweetness to everyday mashed potatoes, transforming them into a new side dish to try on your family.
SERVES 4 TO 6
INGREDIENTS:
- 2 cups water
- 1 pound russet potatoes, peeled and cut into 2-inch pieces
- 1 pound parsnips, peeled and cut into 2-inch pieces
- ½ cup heavy cream, warmed
- 2 tablespoons unsalted butter
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
INSTRUCTIONS:
- Pour the water into the pressure cooker. Arrange the trivet and steamer basket in the bottom and load the potatoes and parsnips into the basket. Lock the lid in place and cook at high pressure for 5 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Drain the vegetables and return them to the pot. Put the pot over low heat.
- Add the cream, butter, salt, and pepper and mash them into the vegetables until smooth.
- Transfer to a serving bowl and serve immediately.
