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Mashed Potatoes with Fennel

Course Side Dish
Cuisine French
Keyword Mashed Potatoes with Fennel
Servings 4
Author Jane, adapted from "French Country Cooking," by Mimi Thorisson


  • 1 lb. russet potatoes, peeled and diced
  • 1 large fennel bulb, trimmed and core removed, diced
  • 3 tablespoons heavy cream
  • 2-3 tablespoons unsalted butter
  • fine sea salt and freshly ground black pepper


  • In a large pot, add 1-2 inches of water and bring to a boil. Add a steamer insert, make sure water level is below the insert and not touching the insert. Add the diced potatoes and fennel to the steamer and cover the pot. Steam for about 15 minutes.
  • Let the potatoes and fennel cool slightly and then transfer to a food processor. Add the cream, butter, salt and pepper. Pulse to combine and puree, be careful not to over mix.