Makes 6-8 servings. Difficulty
2 small fennel bulbs, cored and sliced thin 1-1/2 cups half-and-half 6 medium Yukon gold potatoes, peeled and cubed 1/4 cup butter 1/4 to 1/2 cup milk (as needed) Salt and freshly ground black pepper
Place the fennel slices and the half-and-half in a medium saucepan over medium high heat; bring to a boil. Reduce heat and simmer for 30 minutes or until the fennel is very tender. Transfer the mixture to a blender and puree until smooth.
Meanwhile, place the potatoes in a large saucepan and cover with water. Bring to a boil; cook for 15 to 20 minutes or until tender. Drain the potatoes. Return the potatoes to the pan and add the butter, and fennel puree and mash with a potato masher or a hand held mixer until smooth (if needed add milk until the desired consistency is reached). Season to taste with salt and freshly ground black pepper. Garnish with fennel fronds if desired.