Pressure Cooker Rutabaga Mash
Pressure Cooker Rutabaga Mash delivers a creamy, slightly sweet root-vegetable mash with buttery richness and a gentle garlic note. It’s a comforting lower-carb stand-in for mashed potatoes that pairs well with roasted meats or holiday mains, and it’s equally great for weeknight dinners when you want something cozy and satisfying.
- Prep15 mins
- Cook20 mins
- Serves4
- DifficultyEasy
- 1
Pour water into a multi-functional pressure cooker (such as Instant Pot); place the trivet in the Pot. Put the rutabaga in the steamer basket; set it inside the Pot. Close and lock the lid. Choose high pressure following the manufacturer's instructions; set the timer for 8 minutes. Allow 10 to 15 minutes for the pressure to build.
- 2
Release the pressure carefully using the quick-release method per the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain the rutabaga. Take the trivet out of the Pot. Return the rutabaga to the Pot or transfer it to a medium bowl.
- 3
Add half-and-half, butter, salt, black pepper, and garlic powder to the rutabaga; mash to your preferred consistency. The rutabaga will have a chunky texture. Serve warm.
- Calories 145.01 kcal Moderate
- Protein 3.07 g Low Source
- Carbs 23.08 g Moderate
- Total Fat 5.03 g Moderate
- Saturated Fat 3.1 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 12.86 mg Low Source
- Sodium 53.31 mg Low Source
- Fiber 6.57 g Good Source
- Sugar 13.17 g High
- Added Sugar 2.49 g Low Source
- Calcium 119.94 mg Low Source
- Iron 1.04 mg Low Source
- Potassium 699.09 mg Moderate
- Vitamin A 1.01 mcg_rae Low Source
- Vitamin C 56.68 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Garlic 🧄