Mashed Potatoes with Caramelized Fennel

Name: Mashed Potatoes with Caramelized Fennel
Prep time: 20 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 3 lb. Yukon gold potatoes; 3 tbsp. olive oil; 2 medium fennel bulbs; 2 clove garlic; 1 stick unsalted butter; 1/2 c. heavy cream; 1/2 c. whole milk; 2 tsp. salt; 1 tsp. crushed fennel seeds; 1 tsp. Freshly ground pepper

By Carrie PurcellPublished: Mar 4, 2014

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Photograph by Andrew Purcell

Yields:

Prep Time:

20 mins

Total Time:

1 hr 10 mins

Cal/Serv:

357

Lighten up! Reduce butter to 1/4 stick, replace the cream and milk with 3/4 cup low-fat buttermilk, and add 1/4 cup fat-free low-sodium chicken broth to save 127 calories and 14 grams of fat per serving.

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Ingredients

3 lb. Yukon gold potatoes
3 Tbsp. olive oil
2 medium fennel bulbs
2 clove garlic
1 stick unsalted butter
1/2 cup heavy cream
1/2 cup whole milk
2 tsp. salt
1 tsp. crushed fennel seeds
1 tsp. Freshly ground pepper

Directions

1. Step 1In a large pot over high heat, bring the potatoes, and enough water to cover them, to a boil. Reduce the heat to low and simmer until the potatoes are tender, 25 to 30 minutes. Drain the potatoes well, then return them to the pot and cover to keep warm.
2. Step 2In a large sauté pan over medium-high heat, heat 2 tablespoons of olive oil. Add the fennel and sauté, stirring frequently, until softened and golden brown, 15 to 18 minutes. Add the garlic and sauté until fragrant, about 2 minutes. Set aside.
3. Step 3Add the butter, cream, milk, salt, and fennel seeds to the potatoes and mash with a potato masher, allowing some chunks to remain. Add the caramelized fennel and garlic. Return the potatoes to low heat and heat, stirring often, until warm, about 5 minutes. Transfer the potatoes to a serving bowl and garnish with pepper and the remaining olive oil.