Active time: 30 min Start to finish: 30 min
Makes 6 servings.
- 2medium leeks (white and pale green parts only), quartered lengthwise, then finely chopped
- 1/2teaspoon salt
- 2teaspoons unsalted butter
- 1 1/2lb yellow-fleshed potatoes such as yukon gold
- 1medium fennel bulb (sometimes called anise; 1 1/4 lb), stalks trimmed flush with bulb, bulb halved lengthwise and thinly sliced crosswise
- 1/3cup low-sodium fat-free chicken broth
- 2/3cup 1% milk, heated
- 1/2teaspoon black pepperspecial equipment:a potato ricer, or a food mill fitted with medium disk
DIRECTIONS Wash leeks in a bowl of water, then lift into a sieve to drain.
Cook leeks with 1/4 teaspoon salt in 1 teaspoon butter in a 10-inch nonstick skillet over moderately low heat, stirring occasionally, until soft and beginning to brown, 6 to 8 minutes, then transfer to a bowl. Reserve skillet.
Peel and quarter potatoes, then cover with salted cold water by 1 inch in a 4-quart saucepan and simmer until tender, 20 to 25 minutes.
While potatoes are simmering, cook fennel with remaining 1/4 teaspoon salt in remaining teaspoon butter in skillet over moderate heat, stirring occasionally, until softened, about 5 minutes. Add broth and simmer, covered, until tender, 10 to 12 minutes.
Drain potatoes and force through ricer or food mill back into saucepan. Stir in milk, leeks, fennel, and pepper.
• Leek and fennel mashed potatoes can be made 1 day ahead and reheated (preferably in a microwave).