Leek and Fennel Mashed Potatoes

Note from Linda: you can make this dish using an old fashioned potato masher, it works just fine.

Ingredients

2 medium leeks (white and pale green parts only), quartered lengthwise, then finely chopped
½ teaspoon salt
2 teaspoons unsalted butter
1-½ lb yellow-fleshed potatoes such as Yukon Gold
1 medium fennel bulb (sometimes called anise, 1-¼ lb), stalks trimmed flush with bulb, bulb halved lengthwise and thinly sliced crosswise
1/3 cup low-sodium fat-free chicken broth
2/3 cup 1% milk, heated
½ teaspoon black pepper

Procedure

1. Special equipment: a potato ricer, or a food mill fitted with a medium disk Wash leeks with 1/4 teaspoon salt in 1 teaspoon butter in a 10-inch nonstick skillet over moderately low heat, stirring occasionally, until soft and beginning to brown, 6-8 minutes, then transfer to a bowl. Reserve skillet.

2. Peel and quarter potatoes, then cover with salted cold water by 1 inch in a 4'quart saucepan and simmer until tender, 20 to 25 minutes.

3. While potatoes are simmering, cook fennel with remaining 1/4 teaspoon salt in remaining teaspoon butter in skillet over moderate heat, stirring occasionally, until softened, about 5 minutes. Add broth and simmer, covered, until tender, 10-12 minutes.

4. Drain potatoes and force through ricer or food mill back into saucepan. Stir in milk, leeks, fenel, and pepper.

Cook's note: Leek and fennel mashed potatoes can be made 1 day ahead and reheated.

Each serving contains about 127 calories and 2 grams fat.

Makes 6 servings.

From Gourmet magazine, December 2001.

Last updated: May 1, 2007