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.
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.