Fennel Scented Mashed Potatoes Recipes

FENNEL MASHED POTATOES

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.

ORANGE-FENNEL MASHED POTATOES

Steps:

• Heat 1/2 cup olive oil with the grated zest of 1/2 orange, 1 tablespoon fennel seeds and 1/2 teaspoon pepper flakes. Drizzle over Classic Mash or Pepper-Swirl Mash.
• Classic Mashed Potatoes Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.
• Pepper-Swirl Mashed Potatoes Saute 2 chopped red bell peppers and 1 teaspoon thyme leaves in olive oil, covered, until tender. Puree; swirl into Classic Mash.
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CARAMELIZED ONION AND FENNEL MASHED POTATOES

Steps:

• Place potatoes in a large saucepan with enough cold water to cover. Place over high heat, and bring to a boil. Reduce heat to simmer, and cook until potatoes are tender when pierced with a fork, about 20 minutes. Drain in a colander, and carefully remove skins. Pass potatoes through a ricer into a large bowl.
• Meanwhile, coat a large saute pan with olive-oil cooking spray, and place over medium heat. Add onion, fennel, sugar, salt, and pepper, and saute until onions are tender and caramelized, about 15 minutes. If pan begins to brown before fennel and onion are cooked, add water, 1/4 cup at a time, and continue cooking. Transfer fennel mixture to the bowl of a food processor, add sour cream, and puree until mixture is smooth. Place milk in a small saucepan, and bring to a boil. Whisk milk and sour-cream mixture into potatoes until smooth and fully incorporated. Serve.

FENNEL MASHED POTATOES

Steps:

• Peel and quarter potatoes. In a kettle cover potatoes with salted cold water by 2 inches and simmer until very tender, about 30 minutes.
• While potatoes are simmering, trim fennel stalks flush with bulbs, reserving fronds and discarding stalks. Halve bulb and discard core. Cut bulbs into 1/4-inch-thick slices. Chop reserved fronds and in a large saucepan poach sliced fennel and three fourths fronds in milk at a bare simmer, covered, until very tender, about 30 minutes. Drain potatoes in a colander and transfer to a large bowl.
• In a blender purée fennel mixture until smooth (use caution when blending hot liquids). Add fennel purée to potatoes and mash with a potato masher. Season potatoes with salt and pepper. Potatoes may be made 1 day ahead and chilled, covered. Reheat potatoes, covered, in a 350°F. oven about 30 minutes.
• Serve potatoes drizzled with oil and sprinkled with remaining fennel fronds.