Creamy Fennel Mashed Potatoes

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Creamy Fennel Mashed Potatoes

Ingredients:

3 russet potatoes, scrubbed and peeled
1 teaspoon salt
3 tablespoons butter
1 fennel bulb, cored, rough chop
3/4 cup heavy cream
Salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill

Preparation:

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. Drain and return to the pot and place over low heat for 2-3 minutes to remove any excess moisture.

While the potatoes are cooking, sauté the fennel gently in the butter, so as not to brown it. Add the cream and bring to a gentle simmer. Remove the mixture and allow to cool a bit, then carefully process in a food processor or blender.

CHEF”S NOTE: Always be cautious when blending warm or hot foods as they will expand. It is best to crack the cover a bit and maybe even use a clean towel over the cracked lid. Best advice…allow the product to cool first.

After the potatoes have dried slightly in the pan, rice them or hand mash to desired consistency and add half of the fennel mixture. Blend and continue to add fennel mixture to desired consistency. Taste for seasoning and add salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill.

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