Fennel Mashed Potatoes

Submitted by Lennie

"Found in an older issue of Chatelaine magazine; posted in response to a request for fennel recipes. I haven't tried this myself."

 

• Ready In: 40mins
• Ingredients: 5
• Serves: 4

ingredients

• 1 small fennel bulb
• 3⁄4 cup milk
• 2 lbs yukon gold potatoes (about 5 large)
• 1⁄2 cup sour cream (lowfat can be used, but is not recommended)
• 1⁄2 teaspoon salt

directions

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

Reviews

[Dancer]

Lennie these have great flavor I served them with the Easy Chutney Chicken Kebabs and a tossed green salad..wonderful thanks.

 

[Maito]

Unbelievably delicious! This is like something you would get at a fancy restaurant. I made a half recipe for the two of us (plus we had leftovers), but used the whole fennel bulb. I am really glad I did, the fennel would have been too subtle otherwise. We really loved the fennel flavor in it. I ended up roasting the fennel with oil instead of boiling it. Next time I will add just a touch more of the milk and sour cream to make it slightly less thick. Even still, this was a perfect dish and will definitely appear in my best of the year cookbook.

 

[kolibri]

This was absolutely perfect - the mild fennel taste added to the potatoes beautifully! Guests loved it too, so it's gotta be 5*!

 

[Latchy]

This was a nice change from plain mash, must admit the fennel flavour was not very strong, mine was very young though. Used a little yoghurt instead of sour cream. Would definately make this again

 

[justcallmetoni]

My first dish with fennel and pleased with the results. The mild flavor of fennel fused into the milk really made the otherwise ordinary mashed potato a real treat. I used soft yogurt cheese instead of sour cream but don't believe it impaired the results. A keeper.