Fennel Mashed Potatoes

1. 1

   Trim fronds from fennel and discard.

2. 2

   Slice fennel into small, thin strips and place is large, preferably wide, saucepan over medium-high heat.

3. 3

   Add milk and bring to a boil.

4. 4

   Reduce heat to medium-low, cover, and simmer until fennel is tender, stirring once or twice; this will take about 15 to 20 minutes.

5. 5

   Remove pan from heat, then puree fennel mixture in a blender or food processor until it's fairly smooth.

6. 6

   While fennel is cooking, peel potatoes and cut into quarters.

7. 7

   Place in a large saucepan, cover with water, and bring to a boil.

8. 8

   Reduce heat to medium-low, cover, and boil gently, stirring occasionally, until potatoes are tender; this will take about 20 to 25 minutes.

9. 9

   Drain potatoes well and return to saucepan.

10. 10

    Mash potatoes, then stir in hot fennel puree, sour cream, and salt.

11. 11

    Taste; more salt may be needed.

12. 12

    If mixture is not piping hot, heat in saucepan, over low, stirring often.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.