Fennel Mashed Potatoes - Serves 4 (1 cup servings)

Fennel Mashed Potatoes

Adapted from: https://www.adventhealth.com/recipes/golden-roast-fennel-mashed-potatoes and https://www.food.com/recipe/fennel-mashed-potatoes-24136

INGREDIENTS

• 12 oz golden potatoes
• 1/2 cup yellow onion (about a third of a small onion)
• 1 fennel bulb, with fronds cut off (about 6 to 9 oz)
• 1.5 tbsp EVOO, divided into 3/4 tbsp + 3/4 tbsp
• 1.4 tsp kosher salt
• Optional: 1/3 to 1/2 cup Greek yogurt, sour cream, or cream cheese

EQUIPMENT

• Medium pot
• Food processor

DIRECTIONS

1. Pre-heat oven to 375F.
2. Slice the onion and fennel bulb into 1/4" thick rings
3. In a medium bowl, toss the sliced onion and fennel with 3/4 tbsp of the EVOO. Place them in a loose pile on an oven proof pan and cover with foil. Bake for 45 minutes.
4. After about 20 minutes, peel and dice the potatoes into 1" cubes (if petite, quartered). Add to a medium pot, cover with water, and bring to a boil for about 20-25 minutes, or until fork-tender.
5. Add the onion and fennel to a food processor. Puree until smooth.
6. Drain the potatoes.
7. Mash the fennel puree into the potatoes with the remaining EVOO and optional Greek Yogurt. Add desired seasonings.
8. Serve hot.