Fennel Mashed Potatoes

I figured it was just a matter of time until we were to be greeted with fennel in our CSA shares. This recipe was specifically chosen since it makes use of both potato and fennel - two items from this week's delivery.

For some fennel is a hard sell. To ease into using fennel, I thought I would offer up a simple variation on a familiar side dish. It is an excellent alternative to your traditional mashed potatoes.

Ingredients

• 2 1/2 pounds russet potatoes or Yukon Gold potatoes, peeled, cut into 2-inch pieces
• 1 fennel bulb, trimmed, quartered, cored, thinly sliced crosswise
• 1 cup (or more) half and half
• 2 tablespoons (1/4 stick) butter
• 1/2 teaspoon fennel seeds, crushed
• Salt and pepper

Process

1. Melt butter in heavy large skillet over medium heat
   
   
2. Add sliced fennel bulb and crushed fennel seeds and stir to coat
   
   
3. Sprinkle with salt and pepper
   
   
4. Reduce heat to low, cover, and cook until fennel is tender but not brown, stirring often ( about 17 to 22 mins)
   
   
5. Place potatoes in large saucepan - cover with cold water and bring to boil
   
   
6. Reduce heat to medium and boil until potatoes are tender (12 to 17 minutes)
   
   
7. Drain potatoes and return potatoes to pan
   
   
8. Cook over medium heat until no liquid remains
   
   
9. Proceed to mash potatoes
   
   
10. Add 1 cup half and half to fennel mixture and bring to simmer
    
    
11. Working in 2 batches, add fennel mixture to potatoes and stir to combine
    
    
12. Season with salt and pepper to taste