Creamy Fennel Mashed Potatoes

• 2 pounds baking potatoes, peeled and quartered
• 2 pounds Yukon Gold potatoes, peeled and quartered
• Salt
• 3 medium fennel bulbshalved lengthwise, cored and sliced 1/4 inch thick
• 1 cup half-and-half, warmed until hot
• 1/2 cup extra-virgin olive oil
• Freshly ground pepper

1. In a large pot, cover the potatoes with water, add salt and bring to a boil.
2. Cook the potatoes over moderately high heat until fork-tender, about 25 minutes.
3. Meanwhile, set a steamer basket in a large saucepan with 1/2 inch of boiling water.
4. Add the fennel, cover and steam over moderate heat until tender, about 12 minutes.
5. Transfer the fennel to a blender or food processor.
6. Add the half-and-half and olive oil, and puree.
7. Drain the potatoes and return them to the pot.
8. Shake the potatoes over high heat until thoroughly dry.
9. Working over a large bowl, mash the potatoes through a ricer.
10. Stir in the fennel puree, season with salt and pepper and serve.

baking potatoes, potatoes, salt, fennel bulbshalved, extravirgin olive oil, freshly ground pepper

Taken from www.foodandwine.com/recipes/creamy-fennel-mashed-potatoes (may not work)