Fennel Mashed Potatoes

1. 1

   Peel and quarter potatoes.

2. 2

   In a kettle cover potatoes with salted cold water by 2 inches and simmer until very tender, about 30 minutes.

3. 3

   While potatoes are simmering, trim fennel stalks flush with bulbs, reserving fronds and discarding stalks.

4. 4

   Halve bulb and discard core.

5. 5

   Cut bulbs into 1/4-inch-thick slices.

6. 6

   Chop reserved fronds and in a large saucepan poach sliced fennel and three fourths fronds in milk at a bare simmer, covered, until very tender, about 30 minutes.

7. 7

   Drain potatoes in a colander and transfer to a large bowl.

8. 8

   In a blender puree fennel mixture until smooth (use caution when blending hot liquids).

9. 9

   Add fennel puree to potatoes and mash with a potato masher.

10. 10

    Season potatoes with salt and pepper.

11. 11

    Potatoes may be made 1 day ahead and chilled, covered.

12. 12

    Reheat potatoes, covered, in a 350F.

13. 13

    oven about 30 minutes.

14. 14

    Serve potatoes drizzled with oil and sprinkled with remaining fennel fronds.

No additional tips available.