Creamy Fennel Mashed Potatoes

1. 1

   In a large pot, cover the potatoes with water, add salt and bring to a boil.

2. 2

   Cook the potatoes over moderately high heat until fork-tender, about 25 minutes.

3. 3

   Meanwhile, set a steamer basket in a large saucepan with 1/2 inch of boiling water.

4. 4

   Add the fennel, cover and steam over moderate heat until tender, about 12 minutes.

5. 5

   Transfer the fennel to a blender or food processor.

6. 6

   Add the half-and-half and olive oil, and puree.

7. 7

   Drain the potatoes and return them to the pot.

8. 8

   Shake the potatoes over high heat until thoroughly dry.

9. 9

   Working over a large bowl, mash the potatoes through a ricer.

10. 10

    Stir in the fennel puree, season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.