Mashed Potatoes with Fennel

Name: Mashed Potatoes with Fennel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 59 milliliters butter, softened; 1 kilograms fennel; 355 milliliters half-and-half; 1 teaspoon salt; 680 grams Yukon gold potatoes, peeled and cubed (about 4 medium)

Mashed Potatoes with Fennel is a gluten free and vegetarian recipe with 4 servings. This side dish has 424 calories, 11g of protein, and 23g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. A mixture of half-and-half, butter, yukon gold potatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Trim bases from fennel bulbs; reserve fronds for garnish.

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Fennel Bulb

Cut each bulb in half through base.

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Base

Cut out core from each half. Slice fennel lengthwise into 1/4" slices; cut slices in half crosswise.

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Fennel

Combine fennel and half-and-half in a medium saucepan. Bring to a boil; reduce heat, and simmer 25 to 30 minutes or until fennel is very soft.

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Fennel

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Sauce Pan

Drain fennel, reserving cooking liquid.

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Fennel

Place fennel and 2 tablespoons cooking liquid in a blender or food processor; process 30 to 45 seconds or until smooth.

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Fennel

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Food Processor

Blender

Meanwhile, bring potato and water to cover to a boil in a large saucepan; cook 15 to 20 minutes or until tender.

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Potato

Water

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Sauce Pan

Drain potatoes, and return to saucepan.

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Potato

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Sauce Pan

Add butter, fennel puree, salt, and pepper; mash well with a potato masher or hand mixer until smooth. For creamier potatoes, add reserved cooking liquid, 1 tablespoon at a time, to desired texture.

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Potato

Butter