Fennel-Scented Mashed Potatoes

Recipe Ingredients

4 teaspoons	20ml	Fresh fennel bulbs - (abt 2 lbs) - trimmed, cored, (medium)
		The bulbs coarsely chopped, and
		The fronds chopped and reserved
2 lbs	908g / 32oz	Yukon Gold potatoes - peeled, and
		Cut into 1" pieces
1/2 cup	118ml	Half-and-half - or more if needed
2 teaspoons	10ml	Fennel seeds - crushed in
		Resealable plastic bag with meat mallet
1 1/2 teaspoons	7.5ml	Dried tarragon
2 tablespoons	30ml	Butter - (1/4 stick)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

Source:
Bon Appetit, November 2002

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