Leek and Fennel Mashed Potatoes

Ingredients

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ⅔ cup or 163g

• Potato

  Flesh and skin, raw

  3 Potato medium or 639g

• Salt

  Table

  ½ tsp or 3g

• Fennel

  Bulb, raw

  1 bulb or 234g

• Butter

  Unsalted

  2 tsp or 9g

• Leeks

  (bulb and lower leaf-portion), raw

  2 leek or 178g

• Chicken broth

  Soup, canned, less/reduced sodium

  ⅓ cup or 80g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Wash leeks in a bowl of water, then lift into a sieve to drain. Trim flush with the bulb, using only the white and light green parts. Halve lengthwise and thinly slice crosswise.
2. Cook leeks with half of the salt in half of the butter in a 10-inch nonstick skillet over moderately low heat, stirring occasionally, until soft and beginning to brown, about 6 to 8 minutes, then transfer to a bowl. Reserve skillet.
3. Peel and quarter potatoes, then cover with salted cold water by 1 inch in a 4-quart saucepan and simmer until tender, about 20 to 25 minutes.
4. While potatoes are simmering, cook fennel with the remaining salt in the remaining butter in the skillet over moderate heat, stirring occasionally, until softened, about 5 minutes. Add broth and simmer, covered, until tender, about 10 to 12 minutes.
5. Drain potatoes and force through ricer or food mill back into saucepan. Stir in milk, leeks, fennel, and pepper.

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