Fennel and Sweet Onion Whipped Potatoes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- chef knife
- large stock pot
- dish towel
- hand blender, or potato ricer, potato masher (hand blender is best, because you’ll be mixing for a while!)
- wooden spoon
3 lbs Yukon gold potatoes (or Idaho potatoes, you want a really starchy potato)
4 tbsp butter
1/2 cup of milk
1/2 cup of heavy cream
1/2 tsp ground nutmeg
1 tbsp of olive oil
1 fennel bulb , thinly sliced (with green portions and core removed)
1 Vidalia onion, thinly sliced
1/2 cup of sour cream
1 tbsp of salt, and more to taste
fresh ground black pepper to taste
1 tsp of chives (optional)
- Wash potatoes carefully and cut potatoes into quarters (I like to leave the skin on).
- Place potatoes into a large stock pot and cover potatoes with cold water (about 2 inches above potatoes).
- Add 1 tbsp of salt to water, and bring potatoes to a boil over medium-high heat.
- Cook potatoes for about 10 minutes (or until they can be pierced easily with a knife).
- Once potatoes are cooked, drain potatoes using a colander and then place a towel over the potatoes (let sit for at least five minutes).
- While potatoes are resting, heat a skillet with olive oil over medium-high heat and add sliced fennel and onion.
- Cook fennel and onion until translucent then remove from heat.
- Pour potatoes back into the stock pot and add butter, milk and heavy cream to the pot, and turn on heat to low.
- Once butter is melted, blend or mix the the potato mixture until smooth.
- Add nutmeg, fennel and onion, and sour cream stirring until combined.
- Add salt and pepper to taste (potatoes usually require a lot of salt to perk up, so it’s ok if you need to add a lot. It’s a special occasion!)
- Blend/mix potatoes until ingredients take on a whipped texture.
- Garnish with chives (optional).
Serve hot. Serves 6 – 8 people.