Title: Fennel Mashed Potatoes
Categories: Side dish
Yield: 4 Servings

2	lb	Idaho potatoes
2	ts	Kosher salt
2	c	Fennel bulb and top --
		Sliced
1/2	c	Milk
1/2	c	Heavy cream
8	tb	Unsalted butter
1	ts	Pernod
1/4	ts	White pepper

Place the potatoes in a 2 qt saucepan with 1 tsp of the salt and cold water to cover. Bring to a boil, lower the heat, and simmer, covered, until completely tender, about 30 minutes. Drain. In a saucepan, combine the fennel, milk, cream, and butter. Simmer, uncovered, until tender, about 30 minutes. Pour the fennel and its cooking liquid into a food processor, cover and puree, adding 1 tsp Pernod. Working over the saucepan you used for the potatoes, pass the potatoes through a food mill or a potato ricer. If you have any difficulty. add a little of the hot fennel puree to the potatoes. To serve, place the potatoes over a low flame and begin adding the warm fennel puree. Whip the potatoes with a wooden spoon or spatula while heating. When all the puree is incorporated, season with the remaining salt and white pepper. Serve piping hot.

Recipe By : Union Square Cafe Cookbook

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