Mashed Potatoes and Fennel

fast.cook's picture

Dec. 23, 2011


Potatoes 16 Ounce , peeled and cut into 1/4 inch thick slices
Fennel 5 Ounce (Use Whole , About 1 Cup)
Unsalted butter 1 Tablespoon
Freshly ground black pepper To Taste
Nutmeg 1 Teaspoon (Leveled) (Use A Little, To Taste)



1. Cut the fingers, feathery tops, root end and tough outer shell of the fennel.

2. Slice it into less than 1/4-inch thick slices.

3. In a pot take enough water to boil potatoes and fennel, boil until tender, about 10-13 minutes and drain.

4. In a food processor, add butter, pepper, nutmeg and the boiled vegetables and puree.


5. Serve hot with your favourite roast or grill.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 482Calories from Fat 148

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 77 mg3.21%

Total Carbohydrates 80 g26.7%

Dietary Fiber 33 g132%

Sugars 2 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet