Active Time

　　30 min

　　Total Time

　　30 min

　　

Ingredients

Makes 6 servings

　　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

　　

Step 1

Wash leeks in a bowl of water, then lift into a sieve to drain.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

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

　　

Nutrition Per Serving

Each serving contains about 127 calories and 2 grams fat.

　　#### Nutritional analysis provided by Gourmet

　　Cooks' note:

　　· Leek and fennel mashed potatoes can be made 1 day ahead and reheated (preferably in a microwave).