Fennel-Scented Mashed Potatoes

By á-170456

Ingredients

• 4 medium fresh fennel bulbs - (abt 2 lbs) trimmed, cored, the bulbs coarsely chopped, and the fronds chopped and reserve
• 2 pounds Yukon Gold potatoes peeled, and cut into 1" pieces
• 1/2 cup half-and-half or more if needed
• 2 teaspoons fennel seeds crushed in
• resealable plastic bag with meat mallet
• 1 1/2 teaspoons dried tarragon
• 2 tablespoons butter - (1/4 stick)
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 6

Preparation

Step 1

Bring large pot of salted water to boil. Add fennel bulbs; cook until slightly softened, about 5 minutes. Add potatoes and boil gently until fennel and potatoes are very tender, about 25 minutes.

Meanwhile, combine 1/2 cup half-and-half, fennel seeds, and tarragon in small saucepan; bring to simmer. Remove from heat; cover to keep warm.

Drain potato mixture; return to pot. Stir over medium heat until any excess liquid evaporates, about 2 minutes. Add hot half-and-half mixture and butter and mash until vegetables are almost smooth (small fennel bits may still remain). Season to taste with salt and pepper. (Can be made 8 hours ahead; cover and chill. Rewarm covered with plastic wrap in microwave, stirring occasionally and thinning with more half-and-half, if desired.)

Transfer mashed potato mixture to bowl. Sprinkle with reserved chopped fennel fronds and serve.

This recipe yields 6 servings.