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Creamy Fennel Mashed Potatoes

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American


  • 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


  • 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.