Leek and Fennel Mashed Potatoes

Ingredients

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ⅔ cup or 163g

• Potato

  Flesh and skin, raw

  3 Potato medium (2-1/4" to 3-1/4" dia) or 639g

• Salt

  Table

  ½ tsp or 3g

• Fennel

  Bulb, raw

  1 bulb or 234g

• Butter

  Unsalted

  2 tsp or 9g

• Leeks

  (bulb and lower leaf-portion), raw

  2 leek or 178g

• Chicken broth soup

  Low sodium, canned

  ⅓ cup or 80g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Wash leeks in a bowl of water, then lift into a sieve to drain. Trimmed flush with bulb, using only the white and light green parts. Halve lengthwise and thinly sliced crosswise.
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.
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.
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.
5. Drain potatoes and force through ricer or food mill back into saucepan. Stir in milk, leeks, fennel, and pepper.

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