Fennel Mashed Potatoes

Directions

1. 1
   Trim fronds from fennel and discard.
2. 2
   Slice fennel into small, thin strips and place is large, preferably wide, saucepan over medium-high heat.
3. 3
   Add milk and bring to a boil.
4. 4
   Reduce heat to medium-low, cover, and simmer until fennel is tender, stirring once or twice; this will take about 15 to 20 minutes.
5. 5
   Remove pan from heat, then puree fennel mixture in a blender or food processor until it's fairly smooth.
6. 6
   While fennel is cooking, peel potatoes and cut into quarters.
7. 7
   Place in a large saucepan, cover with water, and bring to a boil.
8. 8
   Reduce heat to medium-low, cover, and boil gently, stirring occasionally, until potatoes are tender; this will take about 20 to 25 minutes.
9. 9
   Drain potatoes well and return to saucepan.
10. 10
    Mash potatoes, then stir in hot fennel puree, sour cream, and salt.
11. 11
    Taste; more salt may be needed.
12. 12
    If mixture is not piping hot, heat in saucepan, over low, stirring often.
13. 13
    Serve immediately.