Stilton, Walnut And Fennel Smashed Potatoes

• 2 1/2 pounds red skinned or yukon gold potatoes
• 1 cup roughly chopped walnuts, toasted
• 1 bulb fennel, roasted
• 1 cup creme fraiche
• 4 ounces stilton cheese, crumbled
• 3 tablespoons butter
• 1 bunch chives, finely minced for garnish
• kosher salt and pepper to taste

1. Preheat your oven to 425 F. Wash, core and roughly chop the bulb of fennel. Toss into a bowl with a little olive oil, salt and pepper. Pour onto a baking sheet and place into the oven. Roast for 20-25 minutes, until the fennel is nicely caramelized and has softened. Remove from the oven and reserve.
2. Cook the potatoes in their jackets in boiling, salted water until cooked through. Drain them, then return them to the pan and smash them while heating over a low flame to help remove some residual moisture.
3. With the potatoes still on low heat, add the butter and stir to incorporate, then add the creme fraiche, fennel, toasted walnuts, and season with salt and pepper.
4. Place in a warmed bowl, top with crumbled stilton and chives, and serve.

red skinned, walnuts, fennel, creme fraiche, stilton cheese, butter, chives, kosher salt

Taken from food52.com/recipes/3016-stilton-walnut-and-fennel-smashed-potatoes (may not work)