Mashed Potatoes with Fennel (V)

Ingredients

• 2 cups POTATO, SKIN ON, RAW, DICED
• 1 bulb FENNEL BULB, RAW
• 1/4 cup VEGETABLE BROTH, ORGANIC
• 1/4 cup ALMOND MILK
• 1 tbsp OLIVE OIL

Instructions

1. Boil or steam potatoes until they are very soft.
2. Trim the fronds and the root from the fennel and chop the bulb and tender stalks.
3. Sauté in olive oil over med-high heat for about 10 minutes until just tender. Don't overcook it.
4. Put the potatoes through a ricer or mash them in a large bowl until they are smooth. Do not use a food processor for this step or the potatoes will become gluey.
5. Puree the fennel with the vegetable stock in a food processor or blender and add to the
6. potatoes. Stir in the milk,
7. Season to taste with salt and pepper, and whisk the potatoes with the olive oil until fluffy.

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