Mashed Carrots and Turnips with Brown Sugar and Butter Recipe
Deliciously creamy mashed carrots and turnips, prepared either in an Instant Pot for quick cooking or boiled on the stovetop for a traditional method. Sweetened with brown sugar and enriched with butter, this versatile side dish is fluffy, flavorful, and perfect for pairing with your favorite main courses.
- Prep Time: 15 minutes
- Cook Time: Instant Pot: 15 minutes total (5 minutes pressure cooking + 10 minutes to reach pressure); Stovetop: 45 minutes boiling
- Total Time: 30 minutes (Instant Pot method) or 60 minutes (Stovetop method)
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 2 pounds carrots, peeled and sliced (about 4 1/2 cups)
- 1 pound turnips (or rutabagas), peeled and cubed (about 3 cups)
Seasonings & Additions
- 1/4 cup brown sugar
- 2 tablespoons butter
- 1/2 teaspoon salt
- Ground black pepper, to taste
Instructions
- Prepare the vegetables: Peel and slice the carrots, and peel and cube the turnips (or rutabagas) to the specified measurements to ensure even cooking.
- Instant Pot cooking: Place carrots and turnips into the Instant Pot insert and add 1 cup of water. Secure the lid, locking it into position, and set the vent to sealing. Cook at high pressure for 5 minutes; the pot will take around 10 minutes to reach pressure before the timer starts.
- Pressure release: When cooking time completes, perform a quick release of the pressure carefully to avoid burns.
- Drain excess liquid: Thoroughly drain the vegetables. For a thicker mash, lightly mash the vegetables and let them sit in a fine mesh strainer for about 5 minutes to remove any extra liquid.
- Add flavorings: Return the vegetables to the Instant Pot insert or transfer to a large bowl. Add brown sugar, butter, salt, and black pepper to taste.
- Mash and whip: Use a potato masher to mash the vegetables, then whip them with an electric mixer until the mixture is fluffy and smooth.
- Serve: Optionally garnish with fresh parsley and serve warm.
- Alternative stovetop cooking: Place carrots and turnips in a large stockpot, cover with water, and bring to a boil. Boil for 40-45 minutes or until vegetables are very tender.
- Drain and strain: Drain vegetables thoroughly. Optional: mash lightly and allow to drain in a fine mesh strainer for 5 minutes to thicken the mash.
- Add seasonings: Transfer vegetables back to the pot or a large bowl, add brown sugar, butter, salt, and black pepper, and mix well.
- Finish mashing and whipping: Mash with a potato masher, then whip with an electric mixer until light and fluffy.
- Serve: Garnish with fresh parsley if desired and serve immediately.
Notes
- This recipe offers two cooking methods: pressure cooking in an Instant Pot or boiling on the stovetop. Choose based on your preference and available equipment.
- Using rutabagas instead of turnips will give a slightly sweeter flavor.
- To make the mash thicker, draining excess liquid with a fine mesh strainer after lightly mashing is recommended.
- Adjust seasoning with salt, pepper, and brown sugar according to taste.
- For a dairy-free option, substitute butter with a plant-based alternative.
- Garnishing with fresh parsley adds a fresh, herbaceous note and a pop of color.
Keywords: mashed carrots, mashed turnips, Instant Pot side dish, vegetable mash, buttery mashed vegetables, easy side dish, pressure cooker vegetables
