Fennel Mashed Potatoes

Recipe by Lennie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim fronds from fennel and discard.
  • Slice fennel into small, thin strips and place is large, preferably wide, saucepan 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; this will take about 15 to 20 minutes.
  • Remove pan from heat, then puree fennel mixture in a blender or food processor until it's fairly smooth.
  • While fennel is cooking, peel potatoes and cut into quarters.
  • Place in a large saucepan, cover with water, and bring to a boil.
  • Reduce heat to medium-low, cover, and boil gently, stirring occasionally, until potatoes are tender; this will take about 20 to 25 minutes.
  • Drain potatoes well and return to saucepan.
  • Mash potatoes, then stir in hot fennel puree, sour cream, and salt.
  • Taste; more salt may be needed.
  • If mixture is not piping hot, heat in saucepan, over low, stirring often.
  • Serve immediately.
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