Fennel-Scented Mashed Potatoes

Name: Fennel-Scented Mashed Potatoes
Yield: Makes 6 Servings
Ingredients: 4 medium-size fresh fennel bulbs (about 2 pounds), trimmed, cored, bulbs coarsely chopped, fronds chopped and reserved; 2 pounds Ukon Gold potatoes, peeled, cut into 1-inch pieces; 1/2 cup (or more) half and half; 2 teaspoons fennel seeds, crushed in resealable plastic bag with meat mallet; 1 1/2 teaspoons dried tarragon; 2 tablespoons (1/4 stick) butter

By Betty Rosebottom

October 31, 2002

Recipe notes