How to Make Creamy Fennel Mashed Potatoes
Creamy fennel mashed potatoes are a delightful twist on a classic side dish, bringing a subtle yet aromatic sweetness to the table. The anise-like flavor of fennel blends perfectly with the richness of creamy potatoes, creating a harmonious balance that elevates any meal.
Whether you’re preparing a holiday feast, a casual family dinner, or looking to try something new, this recipe will add a fresh dimension to your usual mashed potatoes. Often overlooked in everyday cooking, Fennel is a versatile vegetable with a delicate flavor that mellows beautifully when cooked.
In this recipe, I’ll sauté it until tender, then combine it with creamy mashed potatoes to create a smooth, comforting dish that’s sure to please. The added complexity of the fennel makes it a perfect pairing for roasted meats, fish, or even as a vegetarian main dish alongside sautéed greens.
This dish is simple to prepare and can be made beforehand, making it an excellent option for busy weeknights or special occasions. With just a handful of ingredients, you can transform plain mashed potatoes into a sophisticated and flavorful side that everyone will love.
Creamy Fennel Mashed Potatoes
Ingredients
- 3 russet potatoes scrubbed and peeled
- 1 teaspoon salt
- 3 tablespoons butter
- 1 fennel bulb cored, rough chop
- ¾ cup heavy cream
- salt and freshly cracked pepper
Instructions
- Cut the potatoes into uniform pieces and cover with cold water.
- Add salt and bring to a boil, reduce to a simmer and cook until potatoes are fork tender.
- While the potatoes cook, melt the butter on MEDIUM heat in a skillet til shimmery, let bubble a minute.
- Add the fennel, season with salt and pepper, stir well to coat with fat and disperse the salt.
- Cook softly for 15-20 minutes, til soft but not brown.
- Add the heavy cream and continue cooking until the cream is just beginning to bubble.
- Remove the mixture and allow to cool a bit. Carefully transfer the fennel and cream, to a food processor or blender. Process until mixture is smooth.
- When the potatoes are done cooking, drain and return to the pot and place over low heat for 2-3 minutes to remove any excess moisture.
- Mash them with a masher or a hand mixer (NOT a food processor which creates gum).
- Carefully stir in the fennel-cream mixture until well combined.
- Season to taste and serve.
Fennel
Fennel is a versatile and aromatic plant known for its delicate, sweet, and slightly anise-like flavor. The bulb and fronds are used in cooking, offering a unique taste that enhances various dishes.
The bulb, which is crunchy when raw, softens and becomes mildly sweet when cooked, making it a popular ingredient in Mediterranean and Italian cuisines. Fennel seeds, often used as a spice, bring a more concentrated licorice flavor to dishes.
Fennel is flavorful and nutritious, rich in vitamins A and C, fiber, and antioxidants. It supports digestion, helps reduce inflammation, and is low in calories, making it a great addition to a healthy diet. Whether shaved raw in salads, roasted with vegetables, or sautéed as part of a warm dish, fennel adds depth and complexity to your meals without overpowering other ingredients.
Cooking Tips
- Cook the fennel until tender: Slice the fennel bulb thinly and sauté or roast it until it’s soft and caramelized. This will enhance its sweetness and mellow the strong anise flavor, blending smoothly with the mashed potatoes.
- Boil the potatoes evenly: For a creamier texture, use starchy potatoes like Russets or Yukon Golds. Cut them into evenly sized chunks to ensure they cook at the same rate, preventing lumps.
- Add the fennel to the potatoes before mashing: Once the fennel is tender, mix it in with the cooked potatoes before mashing. This will distribute the flavor evenly throughout the dish.
- Use warm cream and butter: Warm the cream and butter before adding them to the potatoes for smoother and fluffier mashed potatoes.
- Season gradually: Fennel has a mild flavor, so taste as you go to avoid overpowering it with salt or other seasonings. Adding fresh fennel fronds or a touch of nutmeg can add depth without overwhelming the dish.
Some of My Favorite Side Dish Recipes
5 Fun Facts About Fennel
- Ancient origins: Fennel has been used for thousands of years, dating back to ancient Egypt and Rome, where it was believed to have medicinal properties and was even used to ward off evil spirits.
- A natural digestive aid: Fennel seeds are commonly used to aid digestion and reduce bloating. In India, they’re often chewed after meals to freshen breath and soothe the stomach.
- Dual-purpose plant: Fennel’s bulb and seeds are used in cooking, making it a highly versatile ingredient. The fronds, resembling dill, are also edible and can be used as a garnish or flavor enhancer.
- Wild and cultivated varieties: Fennel grows in the wild in many Mediterranean regions, where it thrives along coastlines, but it is also widely cultivated for culinary use worldwide.
- Symbol of strength: In Greek mythology, fennel was associated with Dionysus, the god of food and wine, and was believed to symbolize strength and courage.
