Ingredients

Serves 6

　　2 1/2 pounds boiling potatoes

　　1 1/2 pounds fennel bulbs including fronds (sometimes called anise; about 2 medium)

　　1 cup whole milk

　　2 teaspoons extra-virgin olive oil

　　

Step 1

Peel and quarter potatoes. In a kettle cover potatoes with salted cold water by 2 inches and simmer until very tender, about 30 minutes.

　　

Step 2

While potatoes are simmering, trim fennel stalks flush with bulbs, reserving fronds and discarding stalks. Halve bulb and discard core. Cut bulbs into 1/4-inch-thick slices. Chop reserved fronds and in a large saucepan poach sliced fennel and three fourths fronds in milk at a bare simmer, covered, until very tender, about 30 minutes. Drain potatoes in a colander and transfer to a large bowl.

　　

Step 3

In a blender purée fennel mixture until smooth (use caution when blending hot liquids). Add fennel purée to potatoes and mash with a potato masher. Season potatoes with salt and pepper. Potatoes may be made 1 day ahead and chilled, covered. Reheat potatoes, covered, in a 350°F. oven about 30 minutes.

　　

Step 4

Serve potatoes drizzled with oil and sprinkled with remaining fennel fronds.