Creamy Garlic Mashed Potatoes ‘n Roasted Fennel #5FIX |
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Prep Time: 8 Minutes Cook Time: 30 Minutes |
Ready In: 38 Minutes Servings: 6 |
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5-Ingredient Fix Contest Entry. My Italian heritage inspired this mashed potato side which is great to serve anytime and especially when entertaining during the holidays. I use grape seed oil when roasting as it tolerates higher temperatures. The roasted fennel added to Simply mashed potatoes results in a great combination of flavor and a side that you will want to serve often. Grape seed oil can be purchased in health food stores, larger supermarkets or on-line. Garlic flavored olive oil can be a substitue, if necessary. Roasting the fennel can be done a day ahead and the fennel heated quickly in a microwave just before you puree it and beat it into the mashed potatoes. Ingredients:
1 large fennel bulb |
2 tablespoons grapeseed oil (roasted garlic flavor) |
1/2 teaspoon kosher salt, plus extra to taste |
24 ounces simply potatoes traditional mashed potatoes |
4 tablespoons light cream, heated to very warm |
Directions:
1. Heat oven to 475 degrees F. Line a edged heavy-duty baking sheet with parchment.
2. Quarter fennel bulb lengthwise and trim base and core, leaving just enough core intact to hold layers together. Reserve the feathery top. Cut fennel bulb into 3/4-inch to 1-inch wedges and place on parchment lined sheet. Brush wedges with oil (both sides) and sprinkle with 1/2 tablespoon salt. Roast until wedges begin to brown on the edges-about 15 minutes. Turn wedges and roast until tender and nicely browned-about 10-15 minutes longer. Remove from oven, turn oven heat off. Cool fennel slightly then trim away remaining core; discard core.
3. Prepare mashed potatoes during the final 5 minutes of roasting fennel. Peel film at corner of package to vent then heat on high 3 minutes in microwave. Completely remove film and stir. Microwave on high for another 1 minute. Transfer potatoes to a large serving bowl when fennel is removed from oven. Set bowl in oven to keep warm (door ajar-oven heat off).
4. Roughly chop fennel and puree in a food processor with 2 tablespoons of the warm cream until smooth. Transfer fennel to bowl of potatoes, add remaining 2 tablespoons warm cream and beat together. Season with extra salt to taste. Chop a few reserved fennel tops and scatter over potatoes. Serve immediately.
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