Recipe for Fennel Mashed Potatoes

Farrotto Primavera

Great - We really like this one

This is a summer dish, for fennel season.

Fennel Mashed Potatoes

2.5 lbs boiling potatoes
1.5 lbs fennel bulbs including fronds (2 medium)
1 cup whole milk
2 tsp extra virgin olive oil

Peel and quarter potatoes. Boil, covered with 2 inches of cold water until very tender, about 30 minutes.

While potatoes are simmering, trim fennel stalks flush with bulbs, saving the fronds, but discarding the stalks. Halve bulb and discard core (we don't, we keep it). Cut into 1/4 inch thick slices. Chop fronds. Poach fennel and 3/4 of the fronds in the milk at a bare simmer, covered, until tender, about 30 minutes. Drain potatoes.

In blender or food processor, blend the fennel mixture. Add purŽe to potatoes and mash. Season with salt and pepper.

Serve drizzled with oil and sprinkled with remaining chopped fronds.

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