Name: Yukon Gold and Fennel Puree with Rosemary Butter
Yield: Makes 8 to 10 servings
Ingredients: 3 large fresh fennel bulbs (about 2 1/4 pounds total), trimmed, quartered through core, center core trimmed and discarded, cut into 3/4-inch pieces; 1 medium onion, cut into 3/4-inch pieces (about 1 3/4 cups); 3 tablespoons extra-virgin olive oil; 2 teaspoons fine sea salt, divided; 3 pounds Yukon Gold potatoes, peeled, cut into 1 1/2-inch pieces; 1/2 cup (1 stick) butter; 1 1/2 tablespoons chopped fresh rosemary; 1/2 cup crème fraîche*

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Yukon Gold and Fennel Puree with Rosemary ButterTim Morris

Fresh fennel, rosemary, and crème fraîche give mashed potatoes added appeal.

Recipe notes

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