Creamy Fennel Mashed Potatoes


  • Salt
  • 3 medium fennel bulbs-halved lengthwise
  • 1 cup(s) half-and-half
  • 2 pound(s) baking potatoes
  • Freshly ground pepper
  • 2 pound(s) Yukon Gold potatoes
  • 0.5 cup(s) extra-virgin olive oil

1. In a large pot, cover the potatoes with water, add salt and bring to a boil. Cook the potatoes over moderately high heat until fork-tender, about 25 minutes. 2. Meanwhile, set a steamer basket in a large saucepan with 1/2 inch of boiling water. Add the fennel, cover and steam over moderate hea...

View full recipe at Food & Wine


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