Organic Valley, a farmer owned organic dairy cooperative.
1834 Owners Strong
Sweet and Savory Mashed Potatoes
- Prep time
- 0:00
- Total Time
- 0:40
- Servings
- 6
The ultimate comfort food, infused with essence of fennel and leek.
Ingredients
- 2 leeks
- 1⁄2 teaspoon sea salt
- 2 teaspoons Organic Valley Unsalted Cultured Butter
- 1 1⁄2 pounds potatoes (yellow finn or yukon gold)
- 1 fennel bulb, stalks trimmed, and bulb halved, and thinly sliced
- 1⁄3 cup low sodium chicken broth
- 2⁄3 cup Organic Valley Whole Milk, heated
- 1⁄2 teaspoon white pepper
- 1⁄8 teaspoon nutmeg (optional)
Directions
Wash leeks in a bowl of water. Allow to soak for a few minutes to remove any grit, then lift into a sieve to drain.
Cook 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 to 8 minutes, then transfer to a bowl. Reserve skillet.
Peel and quarter potatoes. Add potatoes to a large (4 quart) saucepan, cover with salted cold water and simmer until tender, 20 to 25 minutes.
While potatoes are simmering, cook fennel with butter and 1/4 t. sea salt in a heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Add chicken broth and simmer, covered, until tender, 10 to 12 minutes.
Drain potatoes and process through a ricer, food mill or food processor, then add back into saucepan. Stir in milk, leeks, fennel, white pepper and nutmeg.
Notes
Sweet and Savory Mashed Potatoes can be made 1 day ahead (cover well and refrigerate).
To rewarm, remove from fridge and set out until they reach room temperature. Reheat on med-low heat and stir constantly to discourage browning.
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