Fennel Mashed Potatoes

Directions

1. 1
   Peel and quarter potatoes.
2. 2
   In a kettle cover potatoes with salted cold water by 2 inches and simmer until very tender, about 30 minutes.
3. 3
   While potatoes are simmering, trim fennel stalks flush with bulbs, reserving fronds and discarding stalks.
4. 4
   Halve bulb and discard core.
5. 5
   Cut bulbs into 1/4-inch-thick slices.
6. 6
   Chop reserved fronds and in a large saucepan poach sliced fennel and three fourths fronds in milk at a bare simmer, covered, until very tender, about 30 minutes.
7. 7
   Drain potatoes in a colander and transfer to a large bowl.
8. 8
   In a blender puree fennel mixture until smooth (use caution when blending hot liquids).
9. 9
   Add fennel puree to potatoes and mash with a potato masher.
10. 10
    Season potatoes with salt and pepper.
11. 11
    Potatoes may be made 1 day ahead and chilled, covered.
12. 12
    Reheat potatoes, covered, in a 350F.
13. 13
    oven about 30 minutes.
14. 14
    Serve potatoes drizzled with oil and sprinkled with remaining fennel fronds.