Fennel Mashed Potatoes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 small fennel bulb
• 3/4 cup milk
• 2 lbs yukon gold potatoes (about 5 large)
• 1/2 cup sour cream (lowfat can be used, but is not recommended)
• 1/2 teaspoon salt

Recipe

• 1 trim fronds from fennel and discard.
• 2 slice fennel into small, thin strips and place is large, preferably wide, saucepan over medium-high heat.
• 3 add milk and bring to a boil.
• 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 remove pan from heat, then puree fennel mixture in a blender or food processor until it's fairly smooth.
• 6 while fennel is cooking, peel potatoes and cut into quarters.
• 7 place in a large saucepan, cover with water, and bring to a boil.
• 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 drain potatoes well and return to saucepan.
• 10 mash potatoes, then stir in hot fennel puree, sour cream, and salt.
• 11 taste; more salt may be needed.
• 12 if mixture is not piping hot, heat in saucepan, over low, stirring often.
• 13 serve immediately.