FENNEL MASHED POTATOES RECIPES

Steps:

• Melt butter in heavy large skillet over medium heat. Add sliced fennel bulb and crushed fennel seeds and stir to coat. Sprinkle with salt and pepper. Reduce heat to low, cover, and cook until fennel is tender but not brown, stirring often, about 20 minutes. DO AHEAD:Can be made 2 hours ahead. Let stand at room temperature.
• Place potatoes in large saucepan. Cover with cold water and bring to boil. Reduce heat to medium and boil until potatoes are tender, about 15 minutes. Drain. Return potatoes to pan; cook over medium heat until no liquid remains. Mash potatoes.
• Add 1 cup half and half to fennel mixture and bring to simmer. Working in 2 batches, add fennel mixture to potatoes; stir to combine. Season with salt and pepper. DO AHEAD:Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, adding more half and half as needed if dry.

Steps:

• Trim fronds from fennel and discard.
• Slice fennel into small, thin strips and place is large, preferably wide, saucepan over medium-high heat.
• Add milk and bring to a boil.
• Reduce heat to medium-low, cover, and simmer until fennel is tender, stirring once or twice; this will take about 15 to 20 minutes.
• Remove pan from heat, then puree fennel mixture in a blender or food processor until it's fairly smooth.
• While fennel is cooking, peel potatoes and cut into quarters.
• Place in a large saucepan, cover with water, and bring to a boil.
• Reduce heat to medium-low, cover, and boil gently, stirring occasionally, until potatoes are tender; this will take about 20 to 25 minutes.
• Drain potatoes well and return to saucepan.
• Mash potatoes, then stir in hot fennel puree, sour cream, and salt.
• Taste; more salt may be needed.
• If mixture is not piping hot, heat in saucepan, over low, stirring often.
• Serve immediately.