If you have some white truffle oil, this dish becomes sublime. Just a few drops should do it. I am known for making very rich mashed potatoes, and would use the entire amount of butter.
INGREDIENTS:
6 medium-largish Yukon Gold potatoes
1 head of fennel, or enough to equal 1½ cups sliced
1 cup cream
4-8 tablespoons (½ to 1 stick) unsalted butter
Salt, to taste
Pepper
METHOD:
Fill a pot large enough to easily accommodate the vegetables with cold water.
Peel the potatoes and put them into the water as they are done to prevent discoloring.
When they are peeled, slice them ½ inch thick and put back in the water. When they are all done, drain the water from the pan and rinse the potatoes a little. Then fill the pot with fresh cold water.
Cut the frond and stalks from the fennel. Halve the fennel lengthwise, then cut out the solid core. Thinly (1/16-1/8 inch) slice the fennel and put into the pot with the potatoes.
Add a good pinch of salt to the water, and bring to a boil. Once the water is boiling, reduce the heat to a good simmer. Cook until tender-when you poke a potato slice with a knife, it should yield to the blade easily-around 15-25 minutes depending on the potato and thickness of the slice.
While the potatoes and fennel are cooking, put the butter into a sauce pan over medium heat and melt the butter. Just as the butter is melted, add the cream and get it hot. Keep fairly hot and reserve for the potatoes.
When the fennel and potatoes are done, drain them and return them to the cooking pot. Put the pot back on the heat for a couple minutes, and begin mashing them. Do this just long enough to dry out the potatoes- this will allow them to absorb more cream and butter. Once they are dry, remove from the heat and salt the potatoes liberally and add in half the butter-cream mixture. Mash the potatoes well, stirring in more of the butter-cream mixture. Once the potatoes are mashed, switch to a spatula, stirring until all the dairy has been incorporated. Season with pepper, and taste. At this point, add a little more salt and see how it tastes. Add more salt until you can just taste it.
If the mixture seems dry, add a little more butter or cream as needed.
At the point the dish is ready to serve. If you wish to hold it a while before service, cover the puree with the butter wrapper or butter a piece of baking parchment and cover the surface to prevent drying out. Keep in a warm place.
Chef’s Notes and Tips:
You can make these using milk (I have even used 1%) if you wish, or you can use buttermilk, crème fraiche, or even use some yogurt. I have even added in some Camembert cheese after removing the rind. I have made these using olive oil and vegetable stock with nice results. A little powdered fennel seed helps bump up the flavor.
Serves: 4 or more
Source: Chef Andrew E Cohen
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