3 pounds root vegetables* (at least 1lb sweet potatoes)
*For the root vegetables, start with a base of at least 1lb sweet potatoes (for a super creamy texture) and then add in 2lbs of other root vegetables. For this recipe, 1 1/2lbs sweet potato, 1lb carrots, and 1/2lb parsnips were used.
1/2 cup low-sodium vegetable broth
1/2 teaspoon fine sea salt
1 container Kite Hill Chive Cream Cheese
1/4-1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped chives (plus more to garnish)
Wash, peel, and trim ends from vegetables. Cut into large cubes (about 1-inch).
Place in Instant Pot with vegetable broth and salt. Close lid, adjust to sealing position, and set for 5 minutes on manual at high pressure. Allow a full manual release (takes about 20 minutes for the pin to drop).
Using an immersion blender, blend until creamy.
Add in all of the cream cheese and pepper and blend again until smooth. Taste and add more salt and pepper if desired.
Stir in chopped chives and serve hot. Garnish with more chives if desired.
