Instant Pot® Rutabaga Mash Recipe

"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."


  • Adjust
  • US
  • Metric
  • 1 cup water
  • 2 pounds rutabaga, peeled and chopped into 1-inch cubes
  • 1/4 cup half-and-half
  • 1 tablespoon butter
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Pour water into a multi-functional pressure cooker (such as Instant Pot(R)) 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.
    2. 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.
    3. 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.


    • Cook’s Note:
    • The older the rutabaga, the longer it can take to cook, so you may need to add a couple extra minutes of cook time.

    Nutrition Facts

    Per Serving: 128 calories;5.1 g fat;19.3 g carbohydrates;3.2 g protein;13 mg cholesterol;510 mg sodium.Full nutrition
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