This Instant Pot Autumn Mash is one of my favorite side dishes for Thanksgiving, made even easier!
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My favorite mashed potato alternative!
One of my all-time favorite Thanksgiving side dishes is Roasted Garlic Autumn Root Vegetable Mash. Why? ’Cause it’s a feast for both the eyes and tastebuds. My original stovetop version is crazy delicious, but now that I’m a certified Instant Pothead, I was determined to create a shortcut to veggie mash nirvana using my Instant Pot. After some tinkering, I’ve come up with a simpler way to make my Autumn Mash in an electric pressure cooker!
Make it faster in an Instant Pot!
This recipe shaves about 15 minutes off of the original version, but the best part is that you can set the Instant Pot and walk away without worrying about burning down the house. The Thanksgiving struggle is real, so I’m doing my part to get you in the zen zone. I even shortened the name of this dish so it’s not such a tongue twister!
Ingredients
- Roasted garlic: You can also “roast” the garlic in an Instant Pot by following this recipe.
- Ghee
- Onion
- Parsnips
- Carrots
- Cauliflower
- Diamond Crystal brand kosher salt
- Bone broth or organic chicken broth
- Freshly ground pepper
- Minced chives (optional)
How to make Instant Pot Autumn Mash
Start by roasting a head of garlic. Elise Bauer’s recipe is my favorite for its simplicity and consistently perfect results, though I modify it slightly by cooking the garlic in a covered mini cocotte with whatever cooking fat I have on hand (e.g. melted ghee, avocado oil, etc.).
Rushed for time? “Roast” the garlic in an Instant Pot by following this recipe!
I know you might be tempted to skip this part, but the roasted garlic adds a mellow, sweeter flavor that is essential to this dish. You can roast the garlic ahead of time and keep it in the fridge for about a week. (Make an extra one so you can squeeze the roasted garlic into other dishes throughout the week!)
When you’re ready to cook the mash, press the “Sauté” button on your Instant Pot and when the metal insert is hot, add three tablespoons of ghee. Toss in the onions and cook until softened, about 2 to 3 minutes.
Add the chopped parsnips, carrots, and cauliflower into the pot, and squeeze in the roasted garlic bulbs.
Sprinkle on some salt.
Pour the broth into the metal insert…
…and give everything a good stir. Cancel the “Sauté” function.
Lock on the lid of the Instant Pot with the valve in the sealed position and program it to cook under high pressure for 5 minutes.
When the Instant Pot beeps to let you know your veggies are done cooking, release the pressure manually.
Season to taste with salt and pepper, and stir in the remaining tablespoon of ghee.
Purée the mixture with an immersion blender or blitz in a food processor until smooth (or until the desired texture is reached—I prefer it silky-smooth, but Henry likes more texture in his mash).
Finally, plate it up, top with fresh chives and serve!
How to save leftovers
Leftover Autumn mash can be stored in an airtight container in the fridge for up to 4 days. Yes, you can definitely make it ahead for Thanksgiving and zap it in the microwave in an Anyday microwave bowl when you’re ready to serve it!
More Thanksgiving recipes
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PRINTER-FRIENDLY RECIPE CARD
Instant Pot Autumn Mash
Ingredients
- 1 head roasted garlic you can also “roast” the garlic in an Instant Pot by following this recipe
- 4 tablespoons ghee divided
- ½ onion coarsely chopped
- ¾ pound parsnips or about 5 small parsnips, peeled and coarsely chopped
- 1 pound carrots or about 2 large carrots, peeled and coarsely chopped slightly smaller than parsnips
- 1½ pounds cauliflower florets or 1 small head of cauliflower, coarsely chopped
- Diamond Crystal brand kosher salt
- ½ cup bone broth or organic chicken broth
- Freshly ground pepper
- Minced chives optional
Instructions
- Start by roasting a head of garlic. Elise Bauer’s recipe is my favorite for its simplicity and consistently perfect results, though I modify it slightly by cooking the garlic in a covered mini cocotte with whatever cooking fat I have on hand (e.g. melted ghee, avocado oil, etc.). Rushed for time? “Roast” the garlic in an Instant Pot by following this recipe!
- When you’re ready to cook the mash, press the “Sauté” button on your Instant Pot and when the metal insert is hot, add three tablespoons of ghee. Toss in the onions and cook until softened, about 2-3 minutes.
- Add the chopped parsnips, carrots, and cauliflower into the pot, and squeeze in the roasted garlic bulbs. Sprinkle on some salt.
- Pour the broth into the metal insert, and give everything a good stir. Cancel the “Sauté” function.
- Lock on the lid of the Instant Pot with the valve in the sealed position and program it to cook under high pressure for 5 minutes.
- When the Instant Pot beeps to let you know your veggies are done cooking, release the pressure manually.
- Season to taste with salt and pepper, and stir in the remaining tablespoon of ghee. Purée the mixture with an immersion blender or blitz in a food processor until smooth.
- Finally, plate it up, top with fresh chives and serve!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Considering increasing the bone broth to at least 2 cups & make it into a take along soup for lunches. Any thought?
What do you recommend to sub for parsnips? Would butternut squash work?
You can cubed butternut squash or maybe some sweet potato to replace the parsnips or just increase the amount of carrots in the recipe.
Amped up the spices with Chipotle powder, cinnamon and raw cacao.