PREP: 15 minutes | COOK: 20 minutes | YIELD: 7 x ¾-cup servings
Adding fennel to your regular mashed potato dish will impart a unique tang a delicious and nutritious way to jazz up this popular side!
2 lbs (908 g) Yukon gold potatoes, cut into large chunks
1 small or ½ large bulb fennel, chopped, about 1 cup (240 ml)
1 cup (240 ml) low-fat milk or plain, unsweetened soy milk or other milk substitute
2 Tbsp (30 ml) plain low-fat yogurt or plain vegan soy yogurt
½ tsp (2.5 ml) sea salt
1/8 tsp (0.625 ml) white pepper
Place cut potatoes in a large pot of cold water, and bring to a boil on high heat. Add a pinch of salt, if desired. Simmer until tender when pierced with a knife, about 15 minutes. Drain potatoes thoroughly and return to pot on stove with burner off but still warm.
While potatoes are cooking, combine chopped fennel and milk in a small pan and simmer until tender, about 15 minutes. Transfer to a blender and add yogurt, salt and white pepper. Blend until smooth.
Using a masher, lightly smash potatoes in pot. Add fennel mixture and stir until combined, but still chunky. Serve warm.
NUTRITIONAL VALUE PER SERVING:
Calories: 139 | Calories from Fat: 6 | Protein: 4 g | Carbs: 31 g | Total Fat: 0.4 g | Saturated Fat: 0.3 g | Trans Fat: 0 g | Fiber: 4 g | Sodium: 43 mg | Cholesterol: 2 mg
