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Creamy Fennel Mashed Potatoes

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 6 to 8
  • MAKE-AHEAD
  • VEGETARIAN

Instead of relying on heavy cream and butter, this recipe uses lighter ingredients like olive oil and half-and-half to make it especially creamy. The fennel puree adds an aromatic twist to the familiar potato flavor.

Plus: More Vegetable Recipes and Tips

  1. 2 pounds baking potatoes, peeled and quartered
  2. 2 pounds Yukon Gold potatoes, peeled and quartered
  3. Salt
  4. 3 medium fennel bulbs—halved lengthwise, cored and sliced 1/4 inch thick
  5. 1 cup half-and-half, warmed until hot
  6. 1/2 cup extra-virgin olive oil
  7. Freshly ground pepper
  1. In a large pot, cover the potatoes with water, add salt and bring to a boil. Cook the potatoes over moderately high heat until fork-tender, about 25 minutes.
  2. Meanwhile, set a steamer basket in a large saucepan with 1/2 inch of boiling water. Add the fennel, cover and steam over moderate heat until tender, about 12 minutes. Transfer the fennel to a blender or food processor. Add the half-and-half and olive oil, and puree.
  3. Drain the potatoes and return them to the pot. Shake the potatoes over high heat until thoroughly dry. Working over a large bowl, mash the potatoes through a ricer. Stir in the fennel puree, season with salt and pepper and serve.
Make Ahead The fennel mashed potatoes can be prepared up to 1 hour ahead. Keep warm in a covered pot, then reheat gently, stirring often.
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