Perfect Homemade Mashed Potatoes
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.
Equipment
- 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
Calories: 356kcalCarbohydrates: 31gProtein: 5gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 65mgSodium: 1.47mgPotassium: 870mgFiber: 5gSugar: 5gVitamin A: 873IUVitamin C: 35mgCalcium: 97mgIron: 2mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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