Leek and Fennel Mashed Potatoes



2 medium leeks (white and pale green parts only), quartered lengthwise, then finely chopped
1/2 teaspoon salt
2 teaspoons unsalted butter
1 1/2 lb yellow-fleshed potatoes such as Yukon Gold
1 medium fennel bulb (sometimes called anise; 1 1/4 lb), stalks trimmed flush with bulb, bulb halved lengthwise and thinly sliced crosswise
1/3 cup low-sodium fat-free chicken broth
2/3 cup 1% milk, heated
1/2 teaspoon black pepper
Special equipment: a potato ricer, or a food mill fitted with medium disk

1. 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.
2. 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.
3. 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. 4. Drain potatoes and force through ricer or food mill back into saucepan. Stir in milk, leeks, fennel, and pepper.

Serves 6

Gourmet