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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Leek & Fennel Mashed Potatoes

Cummulative Rating
N/A
Servings
Makes 6 servings.
Difficulty
Easy

Ingredients

1 medium leek, white and pale green parts only, halved lengthwise, then finely chopped
1/2 teaspoon kosher salt
2 teaspoons unsalted butter
1-1/2 pounds Yukon Gold potatoes, peeled and quartered
1/2 medium fennel bulb, halved lengthwise and thinly sliced crosswise
1/3 cup gf Chicken Stock
2/3 cup milk, heated
Salt and freshly ground black pepper to taste

Directions

Wash leeks in a bowl of water, then set in a sieve to drain.

Heat 1 teaspoon butter in a large skillet over medium-low heat. Add leeks and 1/4 teaspoon salt; sauté until soft and beginning to brown, 5-7 minutes. Transfer leeks to a bowl. Set skillet aside.

Meanwhile, peel and quarter potatoes. Place potatoes in a large saucepan and cover with water by about 1 inch. Add 1/4 teaspoon salt to water. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 20-25 minutes.

While potatoes are cooking, add remaining teaspoon of butter to skillet and heat over medium heat. Add fennel to skillet and cook, stirring occasionally, until softened, about 5 minutes. Add chicken stock to pan and simmer, covered, until fennel is tender, about 10-15 minutes.

Drain potatoes and return to pan. Using a potato masher, mash potatoes. Stir in heated milk, leeks and fennel. Adjust seasonings to taste with salt and freshly ground black pepper.

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