Fennel Mashed Potatoes
Elevate your classic comfort food game with these rich and creamy Fennel Mashed Potatoes, a flavorful twist on the traditional recipe. Infused with the subtle licorice-like sweetness of tender fennel and a touch of garlic-butter goodness, this dish strikes the perfect balance between hearty and sophisticated. Russet potatoes provide the ideal fluffiness, while a splash of heavy cream ensures a velvety texture. Finished with a drizzle of olive oil and optional fresh thyme for a fragrant garnish, these mashed potatoes are perfect for cozy family dinners or as a standout side at your next holiday feast. Ready in just 40 minutes, this recipe is an easy way to bring depth and warmth to your table.
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 1 Fennel bulb
- 4 tablespoons Unsalted butter
- 0.5 cups Heavy cream
- 2 Garlic cloves
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 1 tablespoons Extra virgin olive oil
- 2 sprigs Fresh thyme (optional, for garnish)
Instructions
Peel the russet potatoes and cut them into evenly sized chunks (about 2 inches each) to ensure even cooking.
Trim the fennel bulb by cutting off the stalks and fronds, then remove the tough outer layer. Dice the bulb into small pieces.
In a large pot, add the potato chunks and diced fennel. Fill the pot with enough cold water to cover the vegetables by about an inch.
Add 1 teaspoon of salt to the water and bring it to a boil over high heat. Once boiling, reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes and fennel are fork-tender.
While the potatoes and fennel are cooking, peel and mince the garlic cloves. In a small saucepan, melt the butter over low heat. Add the minced garlic and gently cook for 2-3 minutes, stirring frequently, until fragrant but not browned. Remove from heat.
Drain the cooked potatoes and fennel. Return them to the pot and let them sit for 1-2 minutes to allow excess moisture to evaporate.
Using a potato masher or ricer, mash the potatoes and fennel until smooth. Gradually stir in the melted butter and garlic, then the heavy cream, until the mixture reaches your desired consistency.
Season the mashed potatoes with salt and ground black pepper to taste. Drizzle with olive oil for extra richness.
Transfer the fennel mashed potatoes to a serving dish. Garnish with fresh thyme sprigs if desired. Serve warm.
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 542 mg | 24% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 4.7 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 67 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1423 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
