Rutabaga Recipe ⤞ Instant Pot® Rutabaga Mash

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.

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

Cooking Directions

1. 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.
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.

Nutrition Facts

• calories127.7
• carbohydrateContent19.3 g
• cholesterolContent13.2 mg
• fatContent5.1 g
• fiberContent5.7 g
• proteinContent3.2 g
• saturatedFatContent3 g
• sodiumContent509.9 mg
• sugarContent12.8 g