Fennel Mashed Potatoes Recipe

Elevate your classic mashed potatoes with a touch of anise-flavored fennel! This recipe, inspired by an older Chatelaine magazine, adds a unique twist to a comforting side dish. Perfect for a sophisticated dinner party or a cozy weeknight meal. Unexpectedly delicious!

Prep Time 15 mins
Cook Time 40 mins
Calories 304.6 kcal
Protein 14g
Rating 4.3 (6 Reviews)
Fennel Mashed Potatoes

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Fennel Mashed Potatoes

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How to Make Fennel Mashed Potatoes

  1. Peel and chop 2 pounds of Yukon Gold potatoes into roughly 1-inch pieces.
  2. Finely chop 1 medium fennel bulb (about 1 cup), reserving some fronds for garnish.
  3. Place potatoes and fennel in a large pot. Cover with cold water, add 1 teaspoon of salt, and bring to a boil.
  4. Reduce heat and simmer until potatoes are easily pierced with a fork, about 15-20 minutes.
  5. Drain the potatoes and fennel well.
  6. 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.
  7. Mash until smooth and creamy, adding more milk or butter if needed to reach desired consistency.
  8. Stir in 1 tablespoon of chopped fresh fennel fronds (reserved earlier) for added flavor and visual appeal.
  9. Serve immediately as a delightful side dish.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

8g

Fat

24g

Carbs

17g