Mashed Potatoes with Fennel

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.3 cup butter softened
• 3 pounds fennel bulb 
• 1.5 cups half-and-half 
• 1 teaspoon salt 
• 1.5 pounds yukon gold potatoes cubed peeled ( 4 medium)

Equipment

• food processor
• sauce pan
• blender
• hand mixer
• potato masher

Directions

1. Trim bases from fennel bulbs; reserve fronds for garnish.
2. Cut each bulb in half through base.
3. Cut out core from each half. Slice fennel lengthwise into 1/4" slices; cut slices in half crosswise.
4. Combine fennel and half-and-half in a medium saucepan. Bring to a boil; reduce heat, and simmer 25 to 30 minutes or until fennel is very soft.
5. Drain fennel, reserving cooking liquid.
6. Place fennel and 2 tablespoons cooking liquid in a blender or food processor; process 30 to 45 seconds or until smooth.
7. Meanwhile, bring potato and water to cover to a boil in a large saucepan; cook 15 to 20 minutes or until tender.
8. Drain potatoes, and return to saucepan.
9. Add butter, fennel puree, salt, and pepper; mash well with a potato masher or hand mixer until smooth. For creamier potatoes, add reserved cooking liquid, 1 tablespoon at a time, to desired texture.
10. Garnish with chopped fennel fronds, if desired.