INSTANT POT® RUTABAGA MASH

Instant Pot® Rutabaga Mash image

This lower-carb alternative to mashed potatoes can easily be made in a fraction of the time using a pressure cooker. The mash has a nice creamy and chunky texture, which complements any meat. I especially enjoy it with corned beef.

Provided by France C

Time 40m

Yield 4

Number Of Ingredients 7

Ingredients

1 cup water
2 pounds rutabaga, peeled and chopped into 1-inch cubes
¼ cup half-and-half
1 tablespoon butter
¾ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder

Steps:

Pour water into a multi-functional pressure cooker (such as Instant Pot®) and set the trivet inside. Place rutabaga into a steamer basket and set inside the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain rutabaga. Return rutabaga to pot or place into a medium bowl.
Add half-and-half, butter, salt, pepper, and garlic powder to the rutabaga and mash to desired consistency. The rutabaga will have a chunky texture. For a smoother texture, use a food processor. Serve warm.

Nutrition Facts : Calories 127.7 calories, Carbohydrate 19.3 g, Cholesterol 13.2 mg, Fat 5.1 g, Fiber 5.7 g, Protein 3.2 g, SaturatedFat 3 g, Sodium 509.9 mg, Sugar 12.8 g