Creamy Fennel Mashed Potatoes
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Creamy Fennel Mashed Potatoes
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 3 Russet potatoes scrubbed and peeled
- 1 teaspoon salt
- 3 tablespoons butter
- 1 fennel bulb cored, rough chop
- ¾ cup heavy cream
- salt and freshly cracked pepper
Instructions
- Cut the potatoes into uniform pieces and cover with cold water.
- Add salt and bring to a boil, reduce to a simmer and cook until potatoes are fork tender.
- While the potatoes cook, melt the butter on MEDIUM heat in a skillet til shimmery, let bubble a minute.
- Add the fennel, season with salt and pepper, stir well to coat with fat and disperse the salt.
- Cook softly for 15-20 minutes, til soft but not brown.
- Add the heavy cream and continue cooking until the cream is just beginning to bubble.
- Remove the mixture and allow to cool a bit. Carefully transfer the fennel and cream, to a food processor or blender. Process until mixture is smooth.
- When the potatoes are done cooking, drain and return to the pot and place over low heat for 2-3 minutes to remove any excess moisture.
- Mash them with a masher or a hand mixer (NOT a food processor which creates gum).
- Carefully stir in the fennel-cream mixture until well combined.
- Season to taste and serve.
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