The Instant Pot makes for quick cooking, choose cooking time depending on how smooth or textured you want your mash.
Using a large stock pot on the stove takes a little more time and also works well.
Ingredients
- 1 lb gold potatoes, cut into 1-inch chunks
- 1 lb combo of celery root and parsnips, peeled and cut in to 1-inch chunks
- Big handful baby spinach leaves
- 1 leek, white and tender green parts, thinly sliced
- ¼ cup chopped fresh herbs – parsley/dill/mint
- 4 Tbsp unsalted butter – cut into Tbsp’s
- ¼ cup grated Parmesan, plus more for topping
- ½ cup sharp white Cheddar cheese, shredded
- 1 tsp garlic granules
- Salt and pepper to taste
- Optional: ¼ cup heavy cream
Directions
- To a 6-quart Instant Pot with steamer rack or basket, add chunks of gold potatoes and root veggies. Add water to the level of steam rack and close pot. Cook at high pressure for 10-13 minutes. If using a pot on the stove, add veggies and water in same manner, over medium heat.
- For Instant Pot – quick release once cooking time is done. If using a pot on the stove, test veggies with a paring knife so it pierces them easily. Remove veggies from pot and place in a large mixing bowl, reserving cooking liquid.
- To a sauté pan over medium heat, add olive oil and leek. Cook until wilted and tender. Add salt/pepper to taste. Set aside.
- Add butter and garlic granules to potatoes and root veggies. Mash everything with a spatula or potato masher until desired consistency, adding heavy cream of a little of the reserved cooking liquid to make it creamy. Alternately, use an immersion blender to get it silky smooth. Fold in sautéed leeks.
- Sprinkle with Cheddar and ¼ cup grated Parmesan, folding in to combine and melt. Add salt and pepper to taste. When ready to serve veggie mash, top with fresh herbs, additional grated Parmesan to taste and butter as desired.