"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."
- 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.
- 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.
- 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.
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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