Instant Pot&Reg; Rutabaga Mash
5 lbs corn meal 5 lbs sugar 1 packet of bread yeast 6 gallons of water.
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 | Creamless Corn Mash1 cup water2 pounds rutabaga, peeled and chopped into 1-inch cubes¼ cup half-and-half1 tablespoon butter¾ teaspoon salt¼ teaspoon pepper¼ teaspoon garlic powderDirectionsPour 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 | Creamless Corn Mashprep:
15 mins
cook:
20 mins
additional:
5 mins
total:
40 mins
Servings:
4
Yield:
4 servings
TAG : Instant Pot&Reg; Rutabaga MashSide Dish, Vegetables,
