"It’s hard to improve upon a classic, but with her rendition of mashed potatoes, Chef Melissa Perello of Frances and Octavia in San Francisco, enriches the side with earthy flavors. Chef Perello loves the rich sweetness brought on by roasting vegetables, so she adds in garlic and fennel. Instead of roasting them however, she slow-cooks the aromatics in our Enamel Cast Iron Dutch Oven."
- Made In Cookware
Welcome to the kitchen! These rustic homemade mashed potatoes are the perfect mashed potatoes to share with family and friends. They're rich, buttery, and so comforting you'll be asking for seconds.
If you like these mashed potatoes, try the mixed-up potato gratin, an easy potato salad, picadillo, and aloo chaat.
Learn more about cooking with kids.
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This homemade mashed potatoes with caramelized fennel and garlic recipe comes straight from Made In and Melissa Perello of Frances and Octavia in San Francisco.
"Like Chef Perello, we agree Yukon Golds are the superior potato for mashing, with their buttery flavor adding to the delicious richness of the dish which is amped up by heavy cream, sour cream, and plenty of butter."
- Made In Cookware
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Looking for another easy potato recipe?
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Mixed-Up Potato Gratin
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How to Make Perfect Homemade Mashed Potatoes
Ingredients
- potatoes - this recipe calls for Yukon Gold potatoes for the best mashed potatoes
- salt
- fennel - you'll need about 2 large bulbs
- garlic
- oil
- heavy cream
- bay leaf
- butter
- sour cream
Tools
- apron
- prep bowls
- child-friendly knife
- peeler
- chef knife
- butcher block
- measuring spoons
- measuring cup
- immersion blender or potato masher
- wooden spoon
- stock pot
- Dutch oven
- learning tower
Peel the Potatoes
Wash your hands with soap and water. Use the peeler to peel the potatoes.
Transfer to a Stock Pot
Transfer the potatoes to the stock pot and cover them with water. Turn the stove on high heat. Add 1 tablespoon salt. Once the pot is boiling, turn the heat to medium-low and let simmer for 40 to 60 minutes or until the potatoes are tender and mashable.
Slice the Fennel
Use a knife to slice the fennel in half lengthwise. Remove the core and slice the fennel into ¼-inch thick slices. Use the back of the knife to smash the garlic cloves and then chop.
Cook the Sliced Fennel and Garlic
Add the olive oil to the Dutch oven and heat over medium heat. Once the Dutch oven is hot, add the garlic and fennel. Stir frequently until the fennel starts to turn golden brown and is tender. Add the cream, the remaining salt, and the bay leaf to the Dutch oven. Turn the heat up.
Once the pot is boiling, turn the heat off, and place the lid on the Dutch oven.
Drain the Potatoes
Once the potatoes are cooked, turn off the burner and drain the stock pot. Use a potato ricer, food mill, or immersion blender to mash the potatoes in the pot.
Remove the bay leaf from the Dutch oven.
Add the Potato Mixture to the Dutch Oven
Add the potato mixture to the Dutch oven.
Add Butter and Sour Cream
Add the butter and sour cream to the Dutch oven. Stir to break up the fennel and combine the mashed potatoes ingredients.
Bake for 10 Minutes
Turn the oven to 500 degrees Fahrenheit. Make sure the potatoes are spread evenly throughout the Dutch oven or use a baking dish. Use a spatula to make waves. This will add texture when browning the mashed potatoes in the oven.
Bake for about 10 minutes or until golden brown. Turn off the oven. Add a drizzle of hot cream or a dusting of fennel pollen to finish.
free recipe!
Homemade Mashed Potatoes
Rich, buttery mashed potatoes with caramelized fennel and garlic
Free Homemade Mashed Potatoes Recipe for Pre-Readers and Up
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for North America.
Montessori Continent Boxes
Explore every continent with these solid maple hardwood boxes.
Perfect Homemade Mashed Potatoes
Equipment
- Vegetable Peeler
- Immersion Blender or Potato Masher
- Learning Tower as needed
Ingredients
- 3 ½ lbs Yukon Gold potatoes medium-sized
- 2 tablespoon sea salt
- 1 teaspoon sea salt
- 1 ½ lbs fennel about 2 large bulbs, stalks and fronds removed
- 2 ½ oz garlic cloves about 1 whole head, peeled
- 2 tablespoon extra virgin olive oil
- 1 ½ cups heavy cream
- 1 bay leaf
- ½ cup salted butter cut into small pieces
- 1 cup sour cream or crème fraîche
- fennel pollen or toasted ground fennel seed
Instructions
- Wash your hands with soap and water. Use the peeler to peel the potatoes.
- Transfer the potatoes to the stock pot and cover them with water. Turn the stove on high heat. Add 1 tablespoon salt. Once the pot is boiling, turn the heat to medium-low and let simmer for 40 to 60 minutes or until the potatoes are tender and mashable.
- Use a knife to slice the fennel in half lengthwise. Remove the core and slice the fennel into ¼-inch thick slices. Use the back of the knife to smash the garlic cloves and then chop.
- Add the olive oil to the Dutch oven and heat over medium heat. Once the Dutch oven is hot, add the garlic and fennel. Stir frequently until the fennel starts to turn golden brown and is tender. Add the cream, the remaining salt, and the bay leaf to the Dutch oven. Turn the heat up. Once the pot is boiling, turn the heat off, and place the lid on the Dutch oven.
- Once the potatoes are cooked, turn off the burner and drain the stock pot. Use a potato ricer, food mill, or immersion blender to mash the potatoes in the pot. Remove the bay leaf from the Dutch oven.
- Add the potato mixture to the Dutch oven.
- Add the butter and sour cream to the Dutch oven. Stir to break up the fennel and combine the mashed potatoes ingredients.
- Turn the oven to 500 degrees Fahrenheit. Make sure the potatoes are spread evenly throughout the Dutch oven or use a baking dish. Use a spatula to make waves. This will add texture when browning the mashed potatoes in the oven. Bake for about 10 minutes or until golden brown. Turn off the oven. Add a drizzle of hot cream or a dusting of fennel pollen to finish.
Notes
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/homemade-mashed-potatoes
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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