Fennel mashed potatoes

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PREP TIME

12 min

Makes

5 cups (1.25 L), for 4 servings

* PLUS Cooking time: 25 minutes
Fennel mashed potatoes

© Royalty-Free/Masterfile


Ingredients

  • 1 small fennel bulb
  • 3/4 cup milk
  • 1 kg baking or Yukon Gold potatoes , about 5 large
  • 1/2 cup sour cream , preferably full-fat
  • 1/2 tsp salt

Instructions

  • Trim fronds from fennel and discard. Then slice fennel into small thin strips. Place in a wide saucepan set over medium-high heat. Add milk and bring to a boil. Reduce heat to medium-low, cover and simmer until fennel is tender, stirring once or twice, from 15 to 20 minutes. Remove pan from heat, then purée fennel mixture in a blender or food processor until fairly smooth.
  • Meanwhile, peel potatoes and quarter. Place in a large saucepan with just enough water to cover. Bring to a boil, then reduce heat to medium-low. Cover and boil gently, stirring once or twice, until tender, from 20 to 25 minutes. Drain potatoes well and return to saucepan or place in a large bowl. (Returning to saucepan makes it easier to warm potatoes, if needed.)
  • Mash potatoes or pass through a ricer or food mill. Stir in hot fennel purée, sour cream and salt. Taste and add more salt, if needed. If not hot, heat in saucepan over low, stirring often. Serve immediately.

Nutrition (per serving)

  • Calories
  • 223,
  • Protein
  • 5.8 g,
  • Carbohydrates
  • 39.7 g,
  • Fat
  • 5.2 g,
  • Fibre
  • 3.7 g,
  • Sodium
  • 353 mg.

A potato’s subtle taste makes the perfect base for stronger elements, such as licorice-flavoured fennel. This recipe, adapted from Danny Meyer and Michael Romano’s The Union Square Cafe Cookbook (HarperCollins), blends pureed fennel into everyday mashed potatoes–special enough for entertaining and fast enough for a weeknight supper.

Make ahead

Fennel mashed potatoes can be made up to 2 days in advance, then covered and refrigerated. Do not freeze. To reheat, place in a large saucepan with 2 tablespoons (30 mL) milk. Cover and heat over medium-low heat, stirring often. You may need to add a little more milk. Or microwave, covered, in a large microwave-safe bowl on high 5 minutes. Stir halfway through. Then remove from microwave, uncover and stir well. If not hot, return to microwave and continue to microwave, covered, on high, stirring after each minute until as hot as you like.