Mashed Potatoes with Fennel (V)

Instructions

• Boil or steam potatoes until they are very soft.
• Trim the fronds and the root from the fennel and chop the bulb and tender stalks.
• Sauté in olive oil over med-high heat for about 10 minutes until just tender. Don't overcook it.
• 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.
• Puree the fennel with the vegetable stock in a food processor or blender and add to the
• potatoes. Stir in the milk,
• Season to taste with salt and pepper, and whisk the potatoes with the olive oil until fluffy.