Fennel Mashed Potatoes - cooking recipe

Ingredients

1 small fennel bulb
3/4 cup milk
2 lbs yukon gold potatoes (about 5 large)
1/2 cup sour cream (lowfat can be used, but is not recommended)
1/2 teaspoon salt

Preparation

Trim fronds from fennel and discard.
Slice fennel into small, thin strips and place is large, preferably wide, saucepan over medium-high heat.
Add milk and bring to a boil.
Reduce heat to medium-low, cover, and simmer until fennel is tender, stirring once or twice; this will take about 15 to 20 minutes.
Remove pan from heat, then puree fennel mixture in a blender or food processor until it's fairly smooth.
While fennel is cooking, peel potatoes and cut into quarters.
Place in a large saucepan, cover with water, and bring to a boil.
Reduce heat to medium-low, cover, and boil gently, stirring occasionally, until potatoes are tender; this will take about 20 to 25 minutes.
Drain potatoes well and return to saucepan.
Mash potatoes, then stir in hot fennel puree, sour cream, and salt.
Taste; more salt may be needed.
If mixture is not piping hot, heat in saucepan, over low, stirring often.
Serve immediately.