Creamy Garlic Mashed Potatoes ‘n Roasted Fennel #5FIX
- Ready In:
- 38mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 1 large fennel bulb
- 2 tablespoons grapeseed oil (roasted garlic flavor)
- 1⁄2 teaspoon kosher salt, plus extra to taste
- 24 ounces Simply Potatoes Traditional Mashed Potatoes
- 4 tablespoons light cream, heated to very warm
directions
- Heat oven to 475 degrees F. Line a edged heavy-duty baking sheet with parchment.
- Quarter fennel bulb lengthwise and trim base and core, leaving just enough core intact to hold layers together. Reserve the feathery top. Cut fennel bulb into 3/4-inch to 1-inch wedges and place on parchment lined sheet. Brush wedges with oil (both sides) and sprinkle with 1/2 tablespoon salt. Roast until wedges begin to brown on the edges-about 15 minutes. Turn wedges and roast until tender and nicely browned-about 10-15 minutes longer. Remove from oven, turn oven heat off. Cool fennel slightly then trim away remaining core; discard core.
- Prepare mashed potatoes during the final 5 minutes of roasting fennel. Peel film at corner of package to vent then heat on high 3 minutes in microwave. Completely remove film and stir. Microwave on high for another 1 minute. Transfer potatoes to a large serving bowl when fennel is removed from oven. Set bowl in oven to keep warm (door ajar-oven heat off).
- Roughly chop fennel and puree in a food processor with 2 tablespoons of the warm cream until smooth. Transfer fennel to bowl of potatoes, add remaining 2 tablespoons warm cream and beat together. Season with extra salt to taste. Chop a few reserved fennel tops and scatter over potatoes. Serve immediately.
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