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Recipe Category: Vegan
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Fennel Garlic Mashed Potatoes Recipe
Ingredients
Makes 4 servings to 6
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 4 garlic cloves, peeled
- 2 tablespoons olive oil
- 1 fennel bulb, finely chopped, fronds reserved
- 1 teaspoon ground fennel seed
- salt and freshly ground black pepper
- 2 tablespoons vegan margarine
- 1/2 cup plain unsweetened soy milk
Method
- In a large saucepan of boiling salted water, add the potatoes and garlic
- Cook until tender, about20 minutes
- In a large skillet, heat the oil over medium heat
- Add the fennel bulb and cook until softened, stirring occasionally
- Add the fennel seed and salt and pepper to taste
- Cover and cook until tender, about 10 minutes
- Stir in the margarine and soy milk and keep warm over low heat
- Drain the potatoes and garlic and return to the saucepan
- Mash the potatoes with a potato masher or ricer, then stir in the fennel mixture and mix well to incorporate all the ingredients
- Taste, adjusting seasonings if necessary and serve immediately
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