Creamy Fennel-Infused Mashed Potatoes
Elevate your side dish game with these Creamy Fennel-Infused Mashed Potatoes. This delightful recipe, originally found in an older issue of Chatelaine magazine, combines the aromatic flavor of fennel with the creamy texture of Yukon Gold potatoes. The melding of these ingredients creates a rich, comforting dish that pairs beautifully with roasted meats or vegetable mains. Although I haven't tried this recipe myself, it promises to deliver a unique twist to traditional mashed potatoes, making it a must-try at your next dinner party. Perfect for those who seek to add a gourmet touch to their meals while keeping things simple and nutritious.
4
Servings
225
Calories
5
Ingredients
Ingredients
fennel bulb
1 small (trimmed and sliced into thin strips)
milk
3/4 cup (add to fennel)
Yukon Gold potatoes
2 lbs (about 5 large) (peeled and quartered)
sour cream
1/2 cup (for creamy texture)
salt
1/2 teaspoon (to taste)
Instructions
1
Begin by trimming the fronds from the fennel bulb and discarding them.
2
Slice the fennel bulb into small, thin strips and place them in a large, wide saucepan over medium-high heat.
3
Pour in the milk and bring the mixture to a gentle boil.
4
Once boiling, reduce the heat to medium-low, cover the saucepan, and let it simmer for 15 to 20 minutes, or until the fennel is tender. Stir occasionally to ensure even cooking.
5
Remove the pan from the heat and carefully puree the fennel mixture in a blender or food processor until smooth. Set aside.
6
While the fennel is cooking, peel the Yukon Gold potatoes and cut them into quarters.
7
Place the potatoes in another large saucepan, cover them with water, and bring to a boil.
8
Reduce the heat to medium-low, cover, and boil gently for 20 to 25 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
9
Drain the boiled potatoes well and return them to the saucepan.
10
Mash the potatoes until smooth, then stir in the hot fennel puree, sour cream, and salt until well combined.
11
Taste the mixture and adjust seasoning by adding more salt if needed.
12
If the mashed potatoes are not piping hot, return the mixture to low heat in the saucepan, stirring often until warmed through.
13
Serve the creamy fennel-infused mashed potatoes immediately, garnished with additional fennel fronds if desired.
Nutrition Information
7.5g
Fat
33.75g
Carbs
3.75g
Protein
3.75g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of these mashed potatoes?
The dish features a unique, aromatic flavor created by infusing Yukon Gold potatoes with a smooth puree of simmered fennel.
What kind of potatoes are recommended for this recipe?
The recipe calls for 2 lbs of Yukon Gold potatoes, which are known for their creamy texture.
How many servings does this recipe make?
This recipe is designed to yield 4 servings.
How many calories are in one serving of Fennel-Infused Mashed Potatoes?
Each serving contains approximately 225 calories.
What is the origin of this specific recipe?
This recipe was originally featured in an older issue of Chatelaine magazine.
How do I prepare the fennel bulb?
You should trim the fronds, discard them (or save for garnish), and slice the bulb into small, thin strips.
How long should the fennel simmer in the milk?
The fennel should simmer in the milk for 15 to 20 minutes or until it is tender.
What equipment is needed to make the fennel puree?
A blender or food processor is required to puree the fennel and milk mixture until smooth.
How long do the potatoes need to boil?
The quartered potatoes should be boiled for 20 to 25 minutes until tender.
What ingredients are added to the potatoes after mashing?
The hot fennel puree, sour cream, and salt are stirred into the mashed potatoes.
How much sour cream is used in this recipe?
The recipe requires 1/2 cup of sour cream for a creamy texture.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly.
What is the fat content per serving?
There is 7.5g of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 33.75g of carbohydrates.
What is the protein content of this dish?
The dish provides 3.75g of protein per serving.
How much fiber is in the fennel-infused mashed potatoes?
There is 3.75g of fiber per serving.
How much salt should I add?
The recipe suggests starting with 1/2 teaspoon of salt and adjusting to taste.
How much milk is needed for the fennel infusion?
You will need 3/4 cup of milk.
What should I do if the potatoes aren't hot enough when serving?
Return the mixture to the saucepan over low heat and stir often until warmed through.
Can I garnish this side dish?
Yes, you can garnish the finished potatoes with additional fennel fronds if desired.
How should the potatoes be prepared before boiling?
The potatoes should be peeled and cut into quarters.
What heat setting is used to simmer the fennel?
The fennel should be simmered on medium-low heat while covered.
What is the weight of the potatoes needed?
You need 2 lbs of potatoes, which is approximately 5 large Yukon Golds.
What should I do with the fennel fronds initially?
The instructions recommend trimming them from the bulb and discarding them at the start.
What type of saucepan should be used for the fennel?
A large, wide saucepan is recommended for cooking the fennel in milk.
What are the best pairing suggestions for this dish?
It pairs beautifully with roasted meats or hearty vegetable mains.
How many main ingredients are in this recipe?
There are 5 main ingredients: fennel bulb, milk, Yukon Gold potatoes, sour cream, and salt.
Should the fennel mixture be boiled the entire time?
No, you should bring it to a boil first, then reduce the heat to medium-low to simmer.
Does the recipe include sodium or cholesterol data?
No, the specific sodium and cholesterol values are not provided in the nutritional facts.
Is it necessary to drain the potatoes?
Yes, you should drain the boiled potatoes well before returning them to the pan for mashing.