Creamy Fennel Mashed Potatoes

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.

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  • Servings: 6 to 8

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  • 2 pounds baking potatoes, peeled and quartered
  • 2 pounds Yukon Gold potatoes, peeled and quartered
  • Salt
  • 3 medium fennel bulbs—halved lengthwise, cored and sliced 1/4 inch thick
  • 1 cup half-and-half, warmed until hot
  • 1/2 cup extra-virgin olive oil
  • Freshly ground pepper

How to make this recipe

  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.

Contributed By Published April 2005

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