Fennel Smashed Potatoes

Servings: 8


  • 2 lbs baking potatoes, peeled, quartered
  • 1 lb fennel, trimmed, cored, quartered
  • 1 Tbsp salt
  • 2 Tbsp butter


1. Cover potatoes and fennel with cold water in large stock pot; add salt. Cover; bring to a boil on HIGH heat. Reduce to simmer.

2. Cook until potatoes are tender, 20-25 min; drain. Return potato mixture to pot; add butter. Smash with potato masher or beat with handheld mixer to desired consistency. Salt and pepper to taste.

Fiber: 6 g