Creamy Garlic Mashed Potatoes ‘n Roasted Fennel #5fix

Total Time: 38 mins Preparation Time: 8 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 heat oven to 475 degrees f. line a edged heavy-duty baking sheet with parchment.
• 2 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.
• 3 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).
• 4 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.