Steps to Prepare Rutabaga Chips

Instant Pot&Reg; Rutabaga Mash

Bake for 30 minutes turning them half way.

Recipe Summary Instant Pot&Reg; 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 | Rutabaga Chips

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

Directions

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.

The older the rutabaga, the longer it can take to cook, so you may need to add a couple extra minutes of cook time.

Info | Rutabaga Chips

prep: 15 mins cook: 20 mins additional: 5 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Instant Pot&Reg; Rutabaga Mash

Side Dish, Vegetables,