Ingredients for Fennel Mashed Potatoes
- Fennel Bulb
- 1/2 cup warm milk (or cream)
- Yukon Gold Potatoes
- Sour Cream
- 1 teaspoon salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Fennel Mashed Potatoes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Fennel Mashed Potatoes
- Peel and chop 2 pounds of Yukon Gold potatoes into roughly 1-inch pieces.
- Finely chop 1 medium fennel bulb (about 1 cup), reserving some fronds for garnish.
- Place potatoes and fennel in a large pot. Cover with cold water, add 1 teaspoon of salt, and bring to a boil.
- Reduce heat and simmer until potatoes are easily pierced with a fork, about 15-20 minutes.
- Drain the potatoes and fennel well.
- Return the potatoes and fennel to the pot. Add 1/2 cup of warm milk (or cream for extra richness), 1/4 cup (1/2 stick) of unsalted butter, and 1/4 teaspoon of freshly ground black pepper.
- Mash until smooth and creamy, adding more milk or butter if needed to reach desired consistency.
- Stir in 1 tablespoon of chopped fresh fennel fronds (reserved earlier) for added flavor and visual appeal.
- Serve immediately as a delightful side dish.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
8g
Fat
24g
Carbs
17g