Steps: |
| -Place the potatoes in cold water in a pot. There should be at least 3 inches of water above the potatoes. |
| -Bring the potatoes up to a simmer. (You do not want to boil the potatoes) |
| -Once at a rolling simmer, add the fennel. |
| -Cook slowly at this temperature, uncovered, until the potatoes can be easily pierced with a paring knife. |
| -Do not overcook because the mashed potatoes will be starchy and gluey. |
| -Strain the potatoes and fennel in a colander. |
| -Shake as much water off of the potatoes and fennel as possible, and return to the pot. |
| -Turn the pot to low. |
| -You are trying to dry them out over the heat. |
| -Once they are completely dry, turn off the heat. |
| -There are several ways to mash the potatoes; the best way is with a tamis or a drum sieve. |
| -You pass the potatoes over the screen to break them up. |
| -The second best way is a food mill. Pass them through in small amounts while turning the handle. |
| -The third way is a good, old fashioned hand masher. |
| -The fourth way is a stand mixer with a paddle attachment. |
| -Whichever way you choose, place the finished potatoes in a bowl. |
| -Slowly fold in the cold half and half and the cold diced butter. |
| -Season with salt and pepper to taste. |
Pairs With: |
| Braised Short Ribs |
| Roasted Chicken with Garlic and Rosemary |
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