1 lb Yukon Gold Potatoes, peeled and diced - Small potatoes in halves, medium potatoes in quarters
1 lb Rutabaga, peeled and diced - 1/4 the size of the Yukon Gold Potato cubes
1 cup Broth, any sort or water
6 Slices of Bacon, cut into small pieces
3 Medium Yellow Onions, diced
4 Tablespoons butter
2 Tablespoons+ Half-and-Half
Salt and Pepper to taste
Add the potatoes, rutabaga and broth to the Instapot.
Pressure cook on High for 20 minutes.
Let pressure release naturally and hold on warm until ready to mash and serve.
Cook bacon in a heavy bottom pot over medium heat until all the fat is rendered and the bacon bits crisp.
Remove bacon bits to a bowl and set aside.
Reduce heat to medium-low and add onions to the rendered bacon fat.
Sauté onions until translucent then caramelized. 20-30 minutes.
Open Instapot and drain off excess broth.
Mash or whip root vegetables with with butter and enough half-and-have to obtain the consistency you prefer.
Season with salt and pepper to taste then stir in caramelized onions and bacon bits.