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Instant Pot Creamy Parsnip Mash Gluten Free

Instant Pot Creamy Parsnip Mash (Vegan Option)

Instant Pot Creamy Parsnip Mash is the perfect side dish if you're looking for a tasty mix-up from your typical carb-heavy mashed potatoes. With its rich, garlicky, cheesy flavor it is a great accompaniment to any meal! (This parsnip mash is easily customizable and can be made vegan!)
5 from 15 votes
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Course: Side Dish
Cuisine: American, Gluten-Free, Healthy Options
Prep Time: 5 minutes
Cook Time: 10 minutes
5 minutes
Total Time: 20 minutes
Servings: 6
Calories: 224kcal
Author: Capri Lilly


  • 1.5 lb Parsnips, peeled and cut into 1-2” chunks,
  • 1 tsp Sea Salt
  • 1.5 cup Water (or Vegetable Broth)
  • 3 Garlic Cloves
  • 1/2 cup Parmesan Cheese
  • 3 tbsp Butter (regular or vegan butter)
  • 1/3 cup Heavy Whipping Cream
  • 5 Sprigs Fresh Thyme
  • 2 tbsp Fresh Parsley, chopped

Vegan Parsnip Mash Option | Same as above except omit parm cheese and milk. Instead use:

  • 2-3 tbsp Extra Virgin Olive Oil
  • 1/4 cup Nutritional Yeast

Garnish (optional)

  • Butter (regular or vegan butter)
  • Chopped Chives or Parsley
  • Salt and Pepper, to taste


  • Wash, peel, and slice the parsnips into 1-2" chunks. Add the parsnips to the instant pot with the water, salt, and garlic cloves.
  • Place the lid on the Instant Pot and set the valve to seal. Using the manual setting, cook on high pressure for 10 minutes.
  • When the timer goes off, carefully perform a quick pressure release. Drain the water/vegetable broth from the parsnips.
  • Add the parmesan cheese, heavy whipping cream, fresh herbs, butter, salt, pepper, and mash until smooth using a potato masher or hand mixer. (For vegan option: use nutritional yeast and olive oil instead of cheese and whipping cream.)
  • Top with fresh parsley or chives and butter (optional). Enjoy!


Mashing the Parsnip: Mash to your desired consistency. If you want the parsnip mash to be even creamier, add heavy whipping cream, olive oil, or vegetable broth 1 tbsp at a time to reach your desired consistency. 
This recipe can be doubled in a 6 or 8-quart instant pot.


Calories: 224kcal