Instant Pot Mashed Potatoes with Parsnip & Zucchini

Ingredients

• —4 large Yukon Gold potatoes
• —1 medium parsnip
• —1 medium zucchini (or 2 small)
• —2–3 cups water
• —¾ teaspoon sea salt
• —2 tablespoons butter
• —¼ teaspoon freshly ground black pepper
• —Optional topping: yogurt or sour cream

Directions

1. 1.Trim any rough or discolored spots from the potatoes. Leave most of the skin on, removing only thick patches if needed.
2. 2.Cut the potatoes into roughly ½-inch chunks.
3. 3.Trim the parsnip and cut it into slightly smaller pieces.
4. 4.Place the potatoes and parsnip in the Instant Pot. Add the water and salt.
5. 5.Turn on the Instant Pot. Once the water begins heating but before the lid seals, add the chopped zucchini.
6. 6.Seal the lid and cook on high pressure for 8 minutes.
7. 7.Quick-release the pressure when finished.
8. 8.Drain most of the water, leaving a small amount in the pot.
9. 9.Add the butter and black pepper and mash everything with a fork until creamy.